Monday, December 20, 2010

Harissa-Inspired Roast Chicken

Serves 2-3
3lb Chicken
3T. Chopped Fresh Cilantro
1 Large Jalapeno, minced
Zest of 1 Lemon
1T. Smoked Paprika
1/2T. Garlic Powder
1/2T. Ground Cumin
1/2T. Sea Salt
1/2T. Ground Black Pepper
1T. Olive Oil
2T. Duck Fat (or other fat)
1/4 cup White Wine or Chicken Stock
  1. Rinse the chicken inside and out with cold water and pat dry with paper towels. 
  2. In a bowl, combine the cilantro, jalapeno, lemon zest, paprika, garlic powder, cumin, salt, pepper, and olive oil to form a paste. Rub the paste over the outside of the chicken and under the skin of the breast. Tie up (it doesn't have to look nice) the chicken so that the legs and wings are tight to the body.
  3. Place the chicken in a baking dish, cover with plastic wrap, and refrigerate for at least 4 hours or as long as overnight. 
  4. Preheat oven to 375F.
  5. Heat duck fat (or other oil) over medium-high heat. Add chicken to the pan and brown on both sides, about 5 minutes each.
  6. Line a baking sheet with a cookie drying rack (or use a roasting pan with rack) and transfer the browned chicken to the pan and then to the oven.*
  7. Bake until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 165F, 55 to 60 minutes. 
  8. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let stand for 10 minutes before carving. 
  9. While the chicken is resting, add 1/4 cup of white wine or chicken stock to the pan to deglaze and create a sauce.
  10. Serve with veggies (I sauteed yams with cinnamon) and pan sauce (I sprinkled with cinnamon).
*You can also just transfer an oven-proof pan to the oven; the skin on the bottom of the chicken will not get crisp, but will still be really good. 

This chicken is inspired by this Harissa Spice Blend from Williams-Sonoma.

1 comment:

jacks said...

looks so yum, going on my list of recipes to make!