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flameDinnerChickenMediterraneanWeekend project
Roasted Chicken with Harissa
Cook5 hours
ServesServes 4-6
Ingredients
- 1/2 cup Aleppo pepper
- 1/4 cup vegetable oil
- 1 1/2 tbsp. red wine vinegar
- 1 tsp. ground cumin
- 1/8 tsp. ground caraway
- 1/8 tsp. ground coriander
- 1 clove garlic, peeled
- 1 tbsp. kosher salt, plus more
- 1 (3 1/2-to-4-lb.) whole chicken
- 1 tbsp. celery seeds
Instructions
- In a blender or small food processor, combine the Aleppo with the oil, vinegar, cumin, caraway, coriander, and garlic. Season with salt and purée until smooth. Scrape the harissa into a bowl and set aside 2 tablespoons; reserve the remaining for another use.
- Using kitchen shears, cut along each side of the chicken's backbone and remove it. Turn the chicken breast-side-up and press to flatten the chicken. Transfer the chicken, skin side up, to a wire rack set inside a rimmed baking sheet and rub the chicken all over with the harissa, the 1 tablespoon salt, and the celery seeds. Cover the chicken with plastic wrap and refrigerate for at least 4 hours or overnight.
- Heat the oven to 425°. Roast the chicken until golden brown, about 35 minutes, then let stand 15 minutes before serving.
Originally published at saveur.com. Reproduced for personal collection.