Harissa Grilled Chicken with Apricots and Dates

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with flavors unique to North West Africa So a simple roast chicken becomes the perfect Moorish dish for special occasions. This Harissa Roast Chicken is so outstanding that it might just be the best way you’ll ever serve a whole chicken.

The Harissa Grilled Chicken is already on the plate and ready to serve.

What’s the best way to serve a whole chicken? That’s a pretty big request. It’s large enough to warrant serious backups. So here go

I’m a big fan of English Sunday lunch chicken. It should be a golden roast with sage and onion filling. glorious.

But I have to admit, this Moroccan chicken is better. The food was so good that my relatives who dined with me thought it was special enough to easily serve as the main course for a big celebration like Christmas.

amazingly different

Our surprisingly simple recipe delivers an exotic flavor, texture and aroma that matches the flavor of our super tender chicken.

Topped with spicy and spicy Harissa Sauce The bird is stuffed with couscous, apricots, dates, onions, almonds and garlic. This mixture is seasoned with cumin and cinnamon and lightly heated with fresh red pepper. All these flavors are pulled front and center with the flavor of lemonade enlivening it.

And the amazing thing is that things are getting better and better. That’s thanks to the complete difference between marinated Harissa powder and shredded chicken. Basically, its flavor comes from coarsely ground roasted peppers and red bell peppers seasoned with cumin, paprika, cumin and coriander, then combined into a paste and lime juice.

Rub the chicken well before placing it in the oven. This mixture is then used to give the bird some flavor while spinning.

What you’ll find is that the honey in the batter helps it stay where you want it – on top of the chicken – instead of flowing quickly into your baking pan. Result? It is a win-win outcome and good for all.

First, you get a slightly sunburnt skin. The caramelized and crispy coating retains all the juicyness of the chicken. and meanwhile When the bird spins it makes a fascinating crackling sound. The melted skin and underlying fat absorb the classic smoky, spicy, and fiery flavors of harissa sauce.

make it really easy Low Effort, High Reward

For our amazing marinade/sauce, I use a pre-mixed base. Of course you can create your own. But simplicity is the name of the game here.

However, I added something to create a medium stickiness powder. And to emphasize its heat and spice, so the honey gives me the stickiness. Olive oil helps to bake crispy. Chili powder adds a deep red color. Add some cumin and coriander for extra spice. and cayenne pepper add heat.

As for the stuffing preparation, it’s so easy you can have your bird ready in less than 10 minutes. All it takes is small amounts of chopped onions, garlic, apricots and dates. Then add the boiling chicken broth to the couscous. to infuse for a while Mix everything together with the diced almonds and ground spices.

All you need to do is insert the bird. tie the legs together. Coat a generous amount of harissa powder. and let it sit for a while. Then it’s just roasted and baked in a hot oven for about an hour.

Harissa Chicken 2Harissa Grilled Chicken with Apricots and Dates

Two simple dishes

I baked the all-purpose potato with a whole clove of garlic. shallots, thick slices Whole red jalapeno peppers A little olive oil, paprika, some cumin and seasoning finely ground sea salt and black pepper

Arranged in a comfortable single layer in the baking sheet. The whole dish is cooked with the chicken under foil covered for 20 minutes, then left uncovered for another 20 minutes to give the potatoes color and crispiness. Add some sweet charcoal to the peppers, onions, and garlic.

like a chicken This is a meal full of contrasts. The extensive baking process initially gives the potatoes the warmth from the paprika and cumin. Including mild heat You’ll also get the creamy taste of softened shallots and garlic.

If you want to burn your baked potatoes a little harder. Swap the jalapenos for some red serrano peppers instead. My people prefer milder temperatures. So jalapenos are perfect for them.

To round up There is a simple green bean dish. They have just been peeled, the tail is cut in half and then put in a saucepan of boiling water with a little salt. Simmer for about six minutes and it’s ready to serve. You can sprinkle with sea salt and slowly melt butter. Lovely.

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Chicken Harissa

Harissa Grilled Chicken with Apricots and Dates

30 minutes prep time

1 hour cooking time

Total time 1 hour 30 minutes

Servings 4 servings

Calories 1159 kcal

For Harissa gà Chicken Sauce/gravy


  • 1 red Serrano pepper, sliced, seeded and whole The fruit I used is about 3 inches long.
  • 4 ounces whole wheat couscous
  • 1 cup chicken broth, dissolved in boiling water
  • 1 yellow onion, peeled and diced
  • 4 garlic cloves, peeled and finely chopped
  • 3 ounces fresh dates, chopped and chopped
  • 3 ounces dried apricots, chopped
  • 1 ounce chopped or diced almonds
  • 1 teaspoon dill
  • 1 teaspoon cinnamon powder
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper

for baked potatoes

  • 6 remaining red jalapeno peppers
  • 4 all-purpose potatoes, about 2 pounds, unpeeled and cut into bite-sized pieces
  • 2 shallots, peeled, halved and cut into inch pieces
  • 8 cloves of unpeeled garlic
  • 1 teaspoon chili powder
  • 1 teaspoon dill
  • 1 tablespoon olive oil
  • 1 teaspoon ground sea salt
  • 1 teaspoon ground black pepper

For green beans

  • 1 pound chickpeas, tail removed and cut into about 2 inches long
  • 1 teaspoon sea salt, for bean garnish

Make the marinade/harissa sauce. Chicken glaze.

  • I’ll start with the harissa because the chicken can be slightly marinated with the batter while you prepare the filling, potatoes, and beans.

  • Therefore, use a jar large enough to easily put all the ingredients in. Stir well to combine everything completely. (Using a pitcher will make pounding the chicken a little easier later on.)

  • Now rub salt and pepper over the chicken skin and coat half of the harissa flour mixture. The other half will be used later for the bird to beat the chicken while grilling. Place the covered chicken on a plate and let stand for at least 15 minutes.


  • Place couscous in mixing bowl and stir in boiling water. Let stand for about 5 minutes, stirring to separate the couscous particles.

  • when finished Replace couscous in a suitable sized mixing bowl. Then add all remaining ingredients and stir well. That’s it. stuffed ready for birds

Chicken stuffed, packed, grilled and pounded

  • The first thing is to preheat your oven to 400F/200C and place a rack in the middle for the chicken. and another layer underneath for the potatoes.

  • Spoon stuffed into the chicken cavity. Use the back of a spoon to press down on the chicken filling so that it fills the cavity.

  • Now secure the legs with the chef’s wire so that the ends cross each other and cover the stuffing cavity. Once you’ve cut off the excess wire. The chicken is almost ready for the oven.

  • I say almost because you can see that some of the harissa sauce has slipped the bird down the plate. Spoon it back into as many birds as possible. Then place the chicken on a baking dish and place it on the middle rack in your hot oven.

  • Now you want to bake the bird for at least an hour. or maybe a little longer and smash twice when roasting.

  • So, after 20 minutes of baking, remove the chicken from the oven. and apply to all surfaces in contact with the remaining half of the powder. Do the same again with the rest of the patch 20 minutes later. Don’t forget that some of the pâté will build up in the baking dish and remember to spread it over the chicken with a spatula each time you grill.

  • Check the bird an hour after baking to see if the surface has darkened slightly to charcoal red. and the coated surface can be as crispy as you want. If not, cook the chicken for another 5 minutes.

  • Now place the finished bird on the plate and let it sit for 12 minutes. This rest is like soft juice. Because it makes the meat firm and really tender in flavor. Because it helps to firm the meat. And that important process also allows you to cut the chicken thoroughly with a sharp knife. It’s also easier

baked potato

  • Remember that the potatoes will be in the oven for the last 40 minutes of baking. That means you’ll have to start right away by giving the chicken harissa sauce first.

  • To prepare to cook the potatoes, instead, stir all ingredients together in a baking dish to wrap everything together in a convenient layer. Take some precautions to ensure that the potatoes, onions, garlic, and jalapenos are evenly coated in the oil, seasoning, salt, and pepper. Now cover the plate tightly with foil. (You want it tight so everything can steam in its own water for the first 20 minutes in the oven.)

  • When the chicken has been grilled for 20 minutes and done for the first time. Place the covered potatoes in the oven on a rack below the chicken. Let them cook for 20 minutes until the chicken is ready for the second beat. Remove the potato dish from the oven, remove the foil, and gently stir everything together.

  • Place the dish without the lid back in the oven with the chicken to bake for another 20 minutes. That’s when you take the chicken out of the oven. Turn off the oven and leave the door ajar to let the potatoes cool in the oven while the chicken rests for 12 minutes.

cook beans

  • I will start cooking the beans about 10 minutes before the chicken is ready to carve.

  • Add salt to a medium saucepan with enough water to cover the beans.

  • Heat the pan over high heat and as soon as it boils, add the beans. bring the water to a boil again Then reduce the heat to medium-low heat. Let the beans cook for six minutes on low heat. When done, ready to be served in a nice looking warm dish.

Serve your Harissa Grilled Chicken

  • You may want to carve the chicken at the table, this way it will look its best before you do it with a sharp knife.

  • Potatoes can be placed directly on the table in a dish that is still hot. let people help me

  • I noticed a pinch of salt on the nuts along with a small chunk of melted butter, but that final extra is up to you.

Calories: 1159kcal Carbohydrates: 141g Protein: 54g Fat: 47g Saturated Fat: 10g Polyunsaturated Fat: 9g Monounsaturated Fat: 23g Trans Fat: 0.2g Cholesterol: 143mg Sodium: 2838mg Potassium : 2550mg Fiber: 20g Sugar: 55g Vitamin AgI: 34

Keywords: Hungarian paprika, jalapeno, serrano

Categories: Food & Drinks


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