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Orange Harissa Chicken
1 3-4 lb roasting chicken
1/3 cup harissa paste, prepared
1/4 cup orange juice
zest from one orange
1/4 cup apple cider vinegar
1-2 tsp cinnamon
4-5 cloves of garlic, minced
Mix harissa paste with remaining ingredients.
Loosen the skin over the breast of the chicken carefully, being cautious not to tear it. Pour some of the marinade underneath the skin. Pour the remaining marinade into the cavity and over the outside of the bird. Allow to marinate for 8-10 hours, preferably overnight.
Preheat the oven to 350º.
Roast the chicken until a meat thermometer placed in the deepest part of the thigh registers 170º (normally about 20 minutes per pound). Basting regularly will prevent the chicken from browning too quickly. Remove chicken from oven and allow to rest for 10-15 minutes before carving.
NOTE: Quartered turnips are lovely when roasted in the baking pan with the chicken. They caramelize beautifully as they absorb the delicious essence of orange and chile.