Susan Spungen's Rosey Harissa Chicken
Makes 4 servings
There are so many things I want to tell you about this chicken. First of all, an overnight soak in kefir renders the flesh juicy and tender, and the harissa deeply flavors the meat and the sauce—oh, the sauce—that is one of the highlights here. The sliced chicken should be served in the very flavorful sauce that is created by letting everything in the pan start to dry out and caramelize, and then deglazing, again and again, and then enriching with the roasted lemon and soft roasted garlic. Roses are often used in Middle Eastern cooking, and when NY Shuk came out with its Rosey Harissa seasoning, which is a dry version of harissa, it inspired me to take this recipe a step further. Of course you can skip the Rosey Harissa, but then you won’t have such a good excuse (as I did) to sprinkle dried rose petals all over your chicken. There are many excellent brands of harissa available now, and they vary greatly in heat. When you taste the final sauce, you can decide if it needs more harissa stirred in at the very end.
Image Credits
Photo by Gentl & Hyers
ingredients
- 1½ tablespoons plus 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- One 4- to 5-pound chicken
- ¾ cup kefir
- ¼ cup fresh lemon juice
- 4 garlic cloves, grated on a Microplane
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 3 tablespoons harissa, plus more to taste
- 2 large or 4 small shallots, cut in half with skin on (about 4 ounces)
- 1 head garlic
- ½ lemon
- 3 to 4 sprigs fresh thyme
- 1½ tablespoons NY Shuk brand Rosey Harissa or paprika
- Dried edible rose petals or rose buds (optional)
method
- Combine 1½ tablespoons of the salt and the black pepper in a small bowl. Place the chicken in a wide, shallow work bowl and season it inside and out with the mixture. Separate the skin from the breast.
- In a separate bowl, combine the kefir, lemon juice, grated garlic, the remaining 1 teaspoon salt, the thyme leaves, and plain harissa. Place the chicken in a 1-gallon resealable plastic bag. Pour the mixture over the chicken and use a rubber spatula to help coat the chicken all over, inside and out, with the mixture. Push some of the marinade under the skin. Squeeze as much of the air out of the bag as possible. Refrigerate for at least 8 hours and up to 24 hours, turning occasionally.
- Preheat the oven to 400°F.
- Scatter the shallots in a small roasting pan or other heavy 9 by 13-inch pan. Remove the chicken from the marinade and let the excess coating drip off, leaving a thin coating, and put it in the pan. Cut off the top third of the garlic head. Put the large part facedown in the pan and the small part in the cavity. Put the lemon half cut-side down in the pan. Sprinkle the thyme sprigs on top. Add ¼ cup water to the pan.
- Roast the chicken for 45 minutes, then reduce the oven temperature to 350°F.
- Sprinkle the chicken with the Rosey Harissa and start basting with whatever juices have collected in the pan and in the cavity. Roast, basting every 15 minutes or so and adding ¼ cup water if the pan looks dry, until the leg feels very loose when jiggled, 1 hour and 30 minutes to 1 hour and 45 minutes. The idea is to let it dry a little so the flavors and juices caramelize but do not burn. Always add ¼ cup water before it starts to burn.
- Transfer the chicken to a carving board to rest. Squeeze the lemon and garlic into the pan juices and mash the shallots with a fork. Strain the juices through a mesh sieve, pressing hard on the solids to extract all the juice. Spoon off some of the grease, if needed. Whisk in extra harissa if you want extra heat.
- Pour the jus on a platter. Carve the chicken and arrange it on the platter to soak up the sauce but maintain the crispy skin. Crush the rose petals over the top of the chicken.
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| Description | Recipe excerpted from Open Kitchen: Inspired Food for Casual Gatherings by Susan Spungen |
