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How To Cook Harissa Roasted Free Range Chicken

  • 1 hour
  • 1 hour
  • 4
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • 1 Free range chicken
  • 200g Buttermilk
  • 100g Rose Harissa
  • 50g honey
  • Pinch saffron soaked in a tablespoon hot water
  • Juice 1 lemon, reserve the squeezed lemon
  • 1 bulb garlic broken into cloves
  • 2 Teaspoon fine sea salt
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Method

This simple marinade locks in juices, enhancing the natural flavour of the free-range chicken whilst adding a subtle hit from the spices.

  1. The day before roasting, remove the chicken from packaging, pat dry any moisture and gently massage with the salt all over including inside the cavity.
  2. Whisk together the buttermilk, harissa, honey, lemon and saffron in water.
  3. Smother the chicken all over with the marinade including inside the cavity, pop in a zip lock bag or sealed container and marinade overnight.

METHOD TO ROAST

  1. Pre heat oven to 200°C fan assisted or 220°C without a fan (gas 7)
  2. Remove excess marinade from chicken & discard, place the garlic cloves & lemon inside the cavity
  3. Roast for 1 hour or until the chicken skin is dark & charred & the juices run clear with a minimum core temperature of 70°C before resting.
  4. Rest for 20 minutes before carving.

TO SERVE:

Serve as wraps with flat breads, minted yoghurt, chopped lettuce & extra harissa.

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