Harissa Chicken - Chef Recipe by Riyad Seewan

Harissa Chicken - Chef Recipe by Riyad Seewan


Ingredients

1 free range chicken
50g red chilli
5g ground coriander
5g ground cumin
2 cloves garlic
20mL extra virgin olive oil
5mL lemon juice
1 bunch fresh coriander
2g salt
Lemon slices

Brine:

3.5L warm water
3/4 cup kosher salt
2/3 cup sugar
1/4 cup oil

Garlic Toum:

1 cup garlic cloves
2 Tbs salt
20mL lemon juice
3 cups grapeseed or canola oil

Method

Brine:

Pour warm water into container that is double the volume of water. Add salt, sugar and oil. Allow to dissolve and cool.

Place chicken in brine, cover and refrigerate for 4 hours, or overnight.

Garlic Toum:

Blend garlic and salt in food processor.

Squeeze lemon juice into mixture, with processor running slowly add oil until smooth.

Chicken:

De-seed chilli, toast the spices together and blend.

Place all ingredients and fresh chopped coriander into blender and process to a harissa paste.

Pat chicken down, butterfly and place on an oven tray. Rub with the harissa paste, season well.

Place lemon slices around chicken and bake in a pre-heated oven at 165 C for 35 minutes, until juices run clean.

Toss with olive oil and season with salt and pepper.

Place on serving plate, garnish with grilled lemon and parsley and a dollop of garlic toum.

Recipe provided by Lillah


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