Harissa Spatchcock Chicken with Preserved Lemon
This Harissa Spatchcock Chicken is marinated with preserved lemon, garlic, and harissa paste before being roasted until juicy, smoky and golden.
Ingredients
- 3-4 lb Whole Chicken
- 2 tablespoon Olive Oil
- 4 tablespoon Harissa Paste
- 2 teaspoon Smoked Paprika
- 2 tablespoon Preserved Lemon from 1 small preserved lemon, finely chopped
- 1 teaspoon Ground Cumin
- 6 Garlic cloves finely grated or crushed
- 1 tablespoon Ras el Hanout optional
- 1 tablespoon Salt
- ½ tablespoon Black Pepper
Instructions
- Step 1: Prepare the Chicken - Place the chicken breast-side down on a chopping board. Using kitchen shears, cut along both sides of the backbone and remove it. Turn the chicken over and press firmly on the breastbone until the chicken lies flat.
- Step 2: Make the Marinade - In a bowl, combine the olive oil, harissa paste, smoked paprika, preserved lemon, cumin, garlic, ras el hanout, salt and black pepper. Mix until fully combined.
- Step 3: Marinate - Rub the marinade all over the chicken, ensuring you get underneath the skin where possible. Cover and refrigerate for at least 4 hours, preferably overnight.
- Step 4: Roast - Remove the chicken from the fridge 30 minutes before cooking.Preheat the oven to 220°C/200°C fan. Place the chicken on a roasting tray and roast for 45 to 55 minutes, or until the thickest part of the thigh reaches 75°C.
- Step 5: Rest and Serve - Allow the chicken to rest for 10 to 15 minutes before carving.Serve with your favourite sides.
Notes
Expert Tips
Marinate Overnight If PossibleThe longer marinating time allows the harissa, garlic and preserved lemon to fully penetrate the meat. Get Under the Skin
Rubbing some of the marinade beneath the skin helps flavour the meat directly. Don't Skip Resting
Resting allows the juices to redistribute throughout the chicken. Use a Meat Thermometer
The most reliable way to ensure perfectly cooked chicken is to check that the thickest part of the thigh reaches 75°C. Adjust the Heat
Harissa varies considerably between brands. Taste yours before using and adjust accordingly.
Variations
Extra Spicy Harissa ChickenAdd extra harissa paste or chilli flakes. Lemon Harissa Chicken
Add a squeeze of fresh lemon juice before serving. Herb Harissa Chicken
Add fresh coriander or parsley to the marinade. Harissa Chicken Legs
Use the same marinade on chicken legs or thighs. Grilled Harissa Chicken
Cook over a barbecue instead of roasting for extra smokiness.
What To Serve With Harissa Spatchcock Chicken
- Moroccan-style couscous
- Saffron rice
- Roasted vegetables
- Flatbreads
- Garlic yoghurt sauce
- Cucumber salad
- Chickpea salad
- Grilled vegetables
Storage
FridgeStore leftovers in an airtight container for up to 4 days. Freezing
Freeze cooked chicken for up to 3 months. Reheating
Reheat in the oven until warmed through to help maintain crispy skin.
Frequently Asked Questions
What Does Harissa Chicken Taste Like?
Harissa chicken is smoky, savoury, slightly spicy and deeply aromatic with a gentle warmth rather than overwhelming heat.Is Harissa Very Spicy?
Heat levels vary between brands. Some are mild while others are significantly hotter.Can I Make This Without Preserved Lemon?
You can use fresh lemon zest and juice, but preserved lemon provides a more authentic and complex flavour. Spatchcocking allows the chicken to cook more evenly, more quickly and with crispier skin. Absolutely. Harissa and preserved lemon pair beautifully with the smoky flavour of a barbecue.Nutrition
Calories: 873kcalCarbohydrates: 3gProtein: 71gFat: 62gSaturated Fat: 17gPolyunsaturated Fat: 13gMonounsaturated Fat: 27gTrans Fat: 0.4gCholesterol: 286mgSodium: 1448mgPotassium: 771mgFiber: 1gSugar: 0.3gVitamin A: 888IUVitamin C: 7mgCalcium: 69mgIron: 4mg
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