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Lemon Harissa Roasted Chicken

Harissa is a wonderful Tunisian hot sauce that is a robust, full flavoured moderately hot sauce.  You can use spicier chiles for more of a kick. Taste it before adding it to your dishes to avoid any surprises.

  • 3 lb roasting chicken, preferably organic
  • juice of 1 lemon , reserve the lemon to place into bird cavity 
  • 1 tsp. kosher salt  (5ml)
  • ½ tsp. freshly cracked black pepper
  • Harissa – ( Tunisian hot sauce)
  • 2 medium dried New Mexico or Ancho chiles,  soaked for 15 minutes in warm water
  • 3 cloves garlic, minced
  • 1 tsp. honey  (5 ml)
  • 1 tsp. sweet paprika ( 5ml)
  • ½ tsp. coriander seed, ground  (2 ml)
  • ¾ tsp. cumin seed, ground  (3 ml)
  • ¼ cup extra virgin olive oil (60 ml)
  • ¼ cup chopped fresh mint (60 ml)


  1. Preheat oven to 375 degrees F.
  2. To make Harissa, drain chiles well and chop. Combine with garlic, honey, spices,
  3. and olive oil in food processor. Pulse until smooth. Add mint and pulse to combine.
  4. Season the cavity of bird with half the salt and pepper.  Juice the lemon and pour over chicken and inside cavity. Cut the juiced lemons into quarters and place 2 pieces inside chicken and the other 2 in the roasting pan beside bird.
  5. Spoon half the harissa over chicken and rub thoroughly to distribute evenly over entire bird. Wash hands thoroughly and sprinkle with remaining salt and pepper.
  6. Roast the chicken for about an hour or until juices run clear and has an internal temperature of 175 degrees F.
  7. Reserve remaining harissa in the fridge for lamb, pork or other sandwhiches. 

Serves 4

Monday, February 11, 2013

The Butler Series

Two-for-One Cleaning