By baking chicken as described in this recipe, you will get tender juicy meat with a very crispy golden crust. And home soft harissa will give it a fantastic taste and fill your home Oriental flavors. Moroccan Harissa is easy to make, mixing red pepper, garlic and spices in a blender with vegetable oil. Then mix this paste with butter and apply on whole chicken carcass and under the skin, and in the cavity put onions and celery for juiciness and aroma. The chicken is baked on the wire rack first when heat, then the temperature decreases. Ready crisp chicken additionally coat with harssa and подавайте. 
Time: 2 час.Difficulty: easy Servings: 2 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chicken carcass weighing 1.4 – 1.8 kg.
- 5 dried New Mexico chili peppers (approx. 30 gr.)
- 4 dried guajillo peppers (approx. 30 gr.)
- 2 tbsp. boiling water
- 1/4 tsp whole coriander seeds
- 1/4 tsp zira seed
- 2 tbsp. l vegetable oil
- 3 cloves of garlic, coarsely chopped
- Juice of half a lemon (about 1 tbsp. L.)
- 110 gr. butter, room temperature
- Onion half, cut into 4 parts
- 1 celery stalk, cut into 4 parts
- Special equipment: kitchen thread
Recipes with similar ingredients: chicken, guajillo pepper, coriander, cumin, celery, lemon juice, harissa sauce, garlic
Recipe preparation:
- Open the pods of dried peppers and discard the seeds and stalks (seeds can be left if you prefer a burning harissa). Tear the pods into large pieces and place in a medium bowl size. Pour 2 tbsp. boiling water and leave for 20 minutes to peppers softened.
- Pour coriander and cumin seeds into a small frying pan and fry by turning the pan over medium heat until the flavor goes and the seeds will not fry, 2-3 minutes. Transfer spices to a blender and add vegetable oil, garlic, lemon juice and 2 tsp. coarse salt, then grind everything until smooth consistency.
- Using tongs, put peppers in a blender along with 0.5 tbsp. the liquid in which they were soaked (pour the rest) and grind to a uniform consistency, about 2 minutes. Sprinkle harissa black pepper.
- Set the grid on the middle level of the oven and preheat oven to 245 ° C.
- In a small bowl, mix 6 tbsp. l (90 gr.) Butter and 1/4 Art. Harisses until smooth smooth. Put carcass breast up on a rack mounted on a baking sheet with bumpers. Carefully slide your index finger under the skin of the chicken and separate it from the breast and hips.
- Spoon the oil with harissa under the skin of the breast and hips and press it so that the mixture is evenly distributed. Grate outside chicken remaining 2 tbsp. l (30 gr.) Butter with sprinkle with plenty of salt and pepper. Fill the bird cavity with onions and celery and tie the legs with kitchen thread.
- Bake chicken for 20 minutes, then reduce heat to 200 ° C and continue to bake until the chicken is crispy golden brown, and a thermometer inserted in the thigh (away from bones), will not show the temperature of the meat 71 ° C, about 45 minutes more. Remove the chicken from the oven and immediately grease the whole carcass of the remaining Harissa Leave to rest for 10 minutes, then serve on table.
