Harissa fried chicken

Name: Harissa fried chicken
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 ready-to-cook farmer chicken (approx. 1.6 kg); 2 Garlic cloves; 4 TABLESPOONS Harissa Paste; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 3 TABLESPOONS Honey; 1 Organic Lemon; 150 g Couscous; 100 g Soft Apricots; 200 g roasted peppers in brine; 1/2 bunch Mint; 1 collar Parsley; 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 250 g Whole milk yoghurt

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 ready-to-cook farmer chicken (approx. 1.6 kg)
2 Garlic cloves
4 TABLESPOONS Harissa Paste
2 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp Salt
3 TABLESPOONS Honey
1 Organic Lemon
150 g Couscous
100 g Soft Apricots
200 g roasted peppers in brine
1/2 bunch Mint
1 collar Parsley
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
250 g Whole milk yoghurt

Directions

1
Cut the chicken in half with poultry shears, wash and pat dry. Peel garlic and chop finely. Mix harissa, lemon juice, garlic and oil. Season with salt. Put 2-3 tablespoons of water on the fat pan of the oven.
2
Spread the chicken halves all around with the seasoning paste and place them on the tray with the cut edge facing down. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 1 hour.
3
After about 45 minutes of cooking time, brush the chicken with honey.
4
Wash lemon, grate dry and finely grate peel. Cut lemon into slices. Place lemon slices on the baking tray approx. 15 minutes before the end of the cooking time. Bring 150 ml water and 1/2 teaspoon salt to the boil in a covered saucepan.
5
Remove from the heat, stir in the couscous, cover and leave to swell for approx. 5 minutes. Loosen up with a fork and let it cool down.
6
Dice the apricots. Drain the peppers well and cut into pieces. Wash mint and parsley, shake dry and, except for a little mint for garnishing, pluck leaves from the stalks and chop coarsely.
7
Mix parsley, 1/4 of the mint, apricots, paprika and couscous. Fold in olive oil. Season with salt and pepper.
8
Mix yoghurt, lemon peel and remaining mint. Season to taste with salt and pepper. Arrange couscous salad, chicken and lemon slices on a tray or plate. Garnish with mint.
9
Add yoghurt.