Harissa Chicken with Couscous & Preserved Lemon
Packed with North African flavours including warm spices, harissa, preserved lemons and sweet dates, this chicken dish is best when left to marinate for 24 hours, but can benefit from any length of time you let it sit.
Ingredients
- 1 whole chicken about 1.5kg (3lbs)
- 3 tbsp olive oil divided
- 1 tbsp harissa
- 10 g (2 tsp) salt
- 2½ tsp ras el hanout divided (see note 1)
- 8 cloves garlic peeled, divided
- 1 (400g/14oz) can chickpeas drained & rinsed
- 1 preserved lemon flesh discarded & skin chopped (see note 2)
- 3 shallots peeled & quartered through the root
- 2 tsp date syrup or honey
- 310 ml (1 ¼ cups) chicken stock
- 250 g (1 ½ cups) couscous (see note 3)
- 3 medjool dates pitted & chopped
- 2 tbsp flat-leaf parsley chopped
Instructions
- Using sturdy kitchen shears, cut along one side of the backbone of the chicken. Repeat on the other side to remove the backbone entirely. Flip the chicken so that the breast is facing up. With the heel of your hand, press firmly on the breastbone to flatten the chicken. Pat dry with paper towels. Use your fingers to gently loosen the skin of the chicken by sliding them between the skin & the flesh.
- In a small bowl, combine 2 tbsp of olive oil, the harissa, salt, 2 tsp ras el hanout and grate in 2 cloves of garlic.
- Use your fingers to rub ¾ of the harissa mixture underneath the skin, ensuring it's evenly distributed across the breasts, legs & thighs. Rub the remaining mixture on top of the skin. Set the chicken on a wire rack set over a rimmed baking tray. Refrigerate, uncovered, for at least 4 hours and up to 24.
- 30 minutes before cooking, remove the chicken from the fridge and preheat the oven to 200°C/400°F. Add the chickpeas to a large bowl along with the remaining 1 tbsp of olive oil, ½ tsp ras el hanout, 6 cloves of peeled garlic (left whole) and the preserved lemon, shallots and date syrup. Toss to combine.
- Add the chickpea mixture to a 10-inch cast iron skillet or medium baking tray. Pour over 60ml (¼ cup) of the chicken stock. Arrange the chicken over the chickpeas and move to the oven.
- Roast the chicken until it is deeply golden brown, the skin is crisp and an instant-read thermometer registers 70°C/160°F when inserted into the thickest part of the breast - about 40-50 minutes (see note 4).
- Move the chicken to a board and allow it to rest, uncovered, for at least 15 minutes. Meanwhile, add the couscous to a small bowl. Place the remaining 250ml (1 cup) of stock in a small saucepan and bring to a simmer. Pour over the couscous, cover, and allow to sit for 5 minutes.
- Once the couscous has rehydrated, fluff it with a fork and add it to the chickpea mixture in the skillet. Stir in the dates and parsley. Carve the chicken and serve it immediately.
Notes
- Ras el hanout is a Moroccan spice blend, often sold simply as "Moroccan Spice." If you cannot find it, it can be substituted with the same quantity of baharat spice blend. Otherwise, it can be made at home by combining 2 parts ground cumin, 2 parts ground ginger, 1 part freshly ground black pepper, 1 part ground cinnamon, 1 part ground coriander seed, 1 part cayenne pepper, 1 part ground allspice and ½ part ground clove.
- If you don't have preserved lemons, simply use the zest of 1 medium lemon.
- Ensure you're using small, Moroccan-style couscous rather than the larger Israeli-style couscous.
- For the best results, rely on the internal temperature of the bird to gauge doneness and not time or other visual indicators.
Nutrition
Calories: 605kcal | Carbohydrates: 87g | Protein: 22g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 1969mg | Potassium: 668mg | Fiber: 11g | Sugar: 15g | Vitamin A: 292IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 4mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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