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Harissa Roasted Chicken with Rose Petlas, and HArissa Paste

Harissa Roasted Chicken

This Harissa roasted chicken recipe uses a spicy aromatic paste known as Harissa from the north-western African region known as the Maghreb. The Maghreb region stretches from Mauritania and Morocco in the west to Libya.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Moroccan
Ingredients Method

Ingredients
  

  • 8 Chicken Thighs Bone in, Skin on
  • 2 Tbsp Rose Harissa Paste
  • 1 Tbsp Honey
  • Juice from Lime and Zest
  • 1 Tbsp Olive Oil
  • 3 Garlic Cloves Chopped
  • 1 Tbsp Paprika
  • Salt / Pepper to taste
  • 1 Tbsp Fresh Parsley to finish
  • 1 Tsp Rose Petalsl to finish

Method
 

  1. Preheat the oven to 190C or 170C Fan 0r 375F or Gas 5
  2. Mix the harissa paste, honey, lime juice and zest, olive oil, garlic, and garlic together. Season to taste with salt and pepper. Add the chicken and mix well, ensuring the chicken is evenly covered. Set aside to marinate for at least 20 minutes.
  3. Lay the chicken skin side up on a baking tray, and roast in the centre of the preheated oven for 35-45 minutes or until the chicken is cooked through, and the skin begins to brown.
  4. Remove the chicken from the cooking liqour, and pat dry. Serve garnished with parsley, rose petals, and a spoonful of the reserved cooking liquor.