The Moroccan harissa is not to be confused with the Iraqi or Arabian Gulf harissa. The Moroccan harissa is a spicy paste made of dried chilis and combined with a medley of spices and flavorings. It is spicy (obviously), abut also slightly tangy and oh so fragrant. Note that the heat of the spice varies from one manufacturer to another, ranging from mild to light-your-head-on-fire hot. This is a roast chicken that mostly gets its incredible flavor from said harissa paste. The bed of capsicums and onions it lies on are complementary, and served alongside some rice or potatoes, you’ve go yourself one of the easiest lunches.
4 mixed-color peppers
2 red onions
1 whole chicken
4 heaped tsp rose harissa
1 tsp salt & pepper
3 Tbsp vinegar
Heat the oven to 400F. De-seed the peppers and tear/chop into big chunks, peel and quarter the onions and break apart into petals, then place it all in a large roasting tray.
Either butterfly the chicken or cut into eight pieces. Add to the tray and rub the chicken and vegetables with the harissa paste. Season with salt and black pepper, and drizzle in the vinegar. Toss well to coat.
Roast it all for about 1 hour and 20 minutes until cooked through and browned and succulent.
صحة و عافية