Harissa Cumin Roast Chicken with Green Sauce

6 Servings

Prep Time: 6-24 hours

Cook Time: 1.5 hours

hot

Inspired from Peruvian Polla a la Brasa with Aji Verde Sauce

Ingredients

1 whole chicken (or chicken thighs).

For Marinade:

2-3 TBL white or apple cider vinegar.

3 TBL Tunisian harissa paste (prepared as instructed on the jar)

1 TBL sweet paprika

1 TBL cumin ground

1 TBL fresh thyme leaves

3 TBL olive oil

3 TBL soy sauce

2 TBL honey

Salt & pepper

For sauce:

2 scallions

¼ cup mayonnaise

¼ cup yoghurt

¼ cup queso fresco or feta

1 TBL Tunisian harissa paste (prepared as instructed on the jar)

½ cup cilantro leaves

1 jalapeno

Juice of ½ lime

2 garlic cloves

Salt

Water as needed

Instructions

1

At least 6 hours ahead of cooking, mix marinade ingredients and paint whole chicken or thighs with brush including under the skin.

2

Pre-heat oven to 425°F.

3

Prepare chicken for roasting in a pan.

4

Roast chicken for 20 minutes at 425°F. Lower temp to 375°F and roast for another hour.

5

Remove chicken from oven and let rest covered.

6

Meanwhile, in a food processor or blender, make sauce by adding all sauce ingredients with enough water to get a thick yoghurt-consistency sauce.

7

Serve chicken with sauce and Balti potatoes.

Spices Used: Tunisian Harissa