Berber Chicken
"A really spicy and delicious Middle Eastern/African chicken dish. I marinated this chicken overnight and removed it from the marinade a few hours before cooking to dry the skin so it would turn out crisp. Preparation time does not include marination or "chicken drying" time. It's great with a fruited rice."
photo by PalatablePastime
- Ready In:
- 2hrs
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (4 lb) roasting chickens
- 2 tablespoons harissa
- 1⁄4 cup vegetable oil
- 1⁄4 cup lemon juice
- 1⁄4 cup water
- 2 teaspoons ground ginger
- 1 teaspoon ground cayenne pepper
- 1⁄2 teaspoon ground turmeric
- 1⁄4 teaspoon ground cumin
- 1⁄4 cup of fresh mint, finely chopped
directions
- Remove giblets from chicken. Wash chicken and pat dry.
- In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin and inside cavity. Refrigerate for at least four hours or overnight.
- Remove chicken from the marinade. Place in a rotisserie and cook according to manufacturer's instructions, or roast in 350F oven for 15 minutes a pound, or until cooked thoroughly.
- From Margarita's International Recipes.
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Reviews
-
Most delicious and aromatic! I added some peppers and onions to the spicy juices oozing from the chicken, not to waste those wonderful flavors. Could add other veggies too, like pumpkin or green beans etc... -
Absolutely delicious! The aroma while it was roasting was mouth watering. Thanks for sharing -
You know, Sous Chef Bentley is right, the flavor of the harissa in this is surprisingly mild! I found it mild enough that my daughter could enjoy it. But the harissa being mild from the roasting allows that hint of lemon to peek through. Of course, those who love it spicy were able to add some harissa at the table. Everyone was pleased. Thank you! -
This was our time using harissa. I think the sucess of this recipe relys on your harissa. My husband picked up ours on a business trip. I'm not sure how authentic it was. I was afraid the vegetable oil would burn the skin, so we used our infrared rotisserie burner with indirect method of cooking. Our chicken was very tender! We love spicy foods, and we were surprised how subtle the flavour was. I normally don't eat the skin, but I couldn't resist it this time. Thank you for posting this recipe, it was alot of fun to try something different. -
Really nice flavors. Marinated for 4 hours and cooked on Farberware rotisserie. Chicken was juicy and tasty! Made for Fall 2007 PAC.
RECIPE SUBMITTED BY
And Rick was born in 1947.
My husband and I love trying new recipes! We both recently were fortunate enough to retire early, and we took up the hobby of cooking. We love this website and appreciate everyone sharing their recipes.
Our pet peeve is people who review recipes and downgrade them because they don't like one of the main ingredients. If you don't like tomatoes, don't make tomato soup and blame the recipe for tasting like tomatoes.
We have one extremely spoiled Burmese/Bengal female cat who shares our interest in food, though she's not so keen on the spices...
