Harissa Roasted Chicken

We both fancied roast chicken for Sunday lunch but since we eat it so often, we decided to cook it differently. I can’t remember what the thought process was but harissa chicken was about the third suggestion and our most favourite.

We sort-of followed a Moro recipe but since we only remembered to consult our books on Sunday morning, we weren’t able to marinate the chicken for the required 24 hours. Ours turned out well though despite this and resulted in tasty, tender chicken.

Stephen made a sauce out of the leftover juices in the pan by removing the excess oil and adding some lemon juice – this was also from the Moro recipe.

Served with cous-cous which was spiced with mint, parsley, spring onions and pine nuts.