Red Harissa Chicken#Sundayfunday

Harissa chicken recipe is a perfect delight for spice lovers. Harissa is a fiery and garlicky North African & Middle Eastern spice paste that's traditionally served alongside bread, stews and couscous dishes. The rich, spicy harissa sauce is absolutely delicious. This harissa chicken, can be served with rice or roasted potatoes and a vegetables for a main course.

Ingredients
½ Of Whole Chicken With Bone In & Skin - It weighed around 725 Grams
For The First Marination
1 Tablespoon Ginger Garlic Paste
½ Teaspoon Salt
2 Tablespoons Greek Yogurt/Hung Curd
For The Second Marination
2 Tablespoons Heaped Homemade Harissa Paste
½ Teaspoon Salt
2 - 3 Tablespoons Oil

Method
For The First Marination
Make cuts on the chicken and pat it dry.
Take the chicken and marinate it with the given ingredients. Cover and leave it in the refrigerator for about an hour or more. 
For The Second Marination
Apply the harissa paste along with the salt well to the chicken so that the marination coats the chicken well. Rub the marination into the cuts and under the skin and then refrigerate it until ready to cook. Marinate the chicken  for anywhere from an hour or overnight in the refrigerator.
Then next day or when ready to cook, apply oil well to the chicken and the grease a tray with oil. Arrange the chicken on the pan and cook in the preheated oven at 200°C for about 35 to 40 minutes. Half way through the baking time turn the side of the chicken. If you want the skin crisp then broil it for 5 minutes. 
Or you can grill the chicken on a grilling pan. Cooking on all the sides well till the chicken is cooked, I prefer the oven method, which is hassle free.
Serve and enjoy!! 
Labels: Grilled, Appetizer, Harissa Paste, Main course, Chicken, Oven Roasted, African, Sunday Funday, Side Dish, International Cuisine
Sunday Funday: African Cuisine 

4 comments:

  1. I'm always happier when a dish is spicy so your chicken would make me very happy, Sneha! 😋

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  2. That is a lovely chicken recipe. It almost looks like the chicken tikka they make in Kenya, except that the hot spices are a bit different and the chicken is cooked over open fire.

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  3. I bet the harisa adds a lot of tasty fire to the chicken.

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