Orange Harissa Chicken

Sensual and exotic. Sweet and smoky. This roasted chicken is sure to get your tastebuds moving. The North African condiment, harissa, gives this chicken a load of deep chile flavor, but doesn't overpower with too much heat. The orange balances the sharpness of the chiles nicely, and the cinnamon offers added interest.

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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.


Anonymous said...

Wow!! Fabulous! This chicken looks delicious!!

Anonymous said...

I'm getting ready to make this tonight. Do you have any idea what kind of wine would go with this? I was thinking of a sauv blanc.

Lo said...

We've served this with pinot grigio... and I think Tempranillo goes well too!

Anonymous said...

I just happened to have had a bottle of Tempranillo from Angentina. It was fabulous! Thank you so much!

DEBO said...

Cooked this tonight for my wife's father and sister and her husband. Really easy and very, very good. I whipped up a double batch of harissa last night (mixed New Mexico and Guajillo dried peppers using Ghillie Basan's recipe-- with the addition of some balsamic vinegear to taste)-- so that there'd be plenty to serve on the side.

You are right about the combo of orange and harissa! I had to discipline myself not to start spreading the marinade on crackers...

Thanks very much. This one's a keeper.