In this Algerian recipe, the chicken gets a spiced butter rub underneath the skin, which gives is exceptional flavor.
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3 onions, finely chopped
½ bunch fresh coriander, minced
3 cloves garlic, peeled
1 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon harissa paste
1 whole chicken, cleaned and patted dry
salt and freshly ground pepper
1 lemon, cut in half
Method Prep:10min › Cook:1hr15min › Extra time:10min › Ready in:1hr35min
Preheat the oven at 210 C / Gas 6-7. Mix onion and coriander and create a bed of it in a greased roasting pan.
Using a mortar, crush butter, garlic, cayenne pepper, paprika, turmeric, cumin and harissa. Rub the chicken with this mixture. Rub also under the skin by lifting it gently with your fingertips, and then inserting the spice mixture underneath. Add generous amounts of salt and pepper, then place the lemon halves inside the chicken.
Place the dish in the preheated oven, and roast for 1 hour, basting frequently with water.
After 1 hour, cover the chicken loosely with aluminium foil and reduce the oven temperature to 180 C / Gas 4. Roast for another 15 minutes. Remove from the oven and let the chicken rest for 10 minutes, covered with the foil, before carving it. Serve with baked potatoes, couscous or bulgur.