Harrisa and rosemary chicken

Name: Harrisa and rosemary chicken
Total time: 4500 s
Yield: 3 people
Cuisine: British
Ingredients: 1 medium sized chicken; 2 tbsp minced garlic; 1 tsp salt; 1 tsp white pepper; 2 tbsp harrisa paste; 2 tbsp lime juice; 1 tsp smoked paprika; 1 tsp cumin powder; 2 tbsp olive oil; Fresh rosemary

Sameena ahmed @simi_a

This recipe is a fusion of my favourite herb and spice to create warm and fragrant roasted chicken

Sameena ahmed @simi_a

This recipe is a fusion of my favourite herb and spice to create warm and fragrant roasted chicken

Saved

Ingredients

1 hr 15 mins

3 people

1medium sized chicken
2 tbspminced garlic
1 tspsalt
Marinate
1 tspwhite pepper
2 tbspharrisa paste
2 tbsplime juice
1 tspsmoked paprika
1 tspcumin powder
2 tbspolive oil
Fresh rosemary

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Steps

1 hr 15 mins

1

Rub the chicken with salt and minced garlic ensuring it reaches under the skin
2

Mix together the marinate ingredients ensuring the mixture is smooth
3

Make 2 cuts and rub marinate into the chicken and deep into the cuts to ensure the flavour reaches right through the chicken.
4

Leave chicken to marinate for an hour or overnight in the fridge. The longer the marination, the stronger the flavour.
5

Preheat the oven to 200 degrees. Make sure that the chicken is at room temperature to ensure even cooking.
6

Add vegetables as desired. I kept it simple with potatoes, green peppers and red onions.
7

Garnish with rosemary, ensuring some of it is put into the cuts of the chicken.
8

Cover the chicken with foil for the initial 30 minutes to create moisture
9

Remove foil, and cook for the remaining time uncovered.
10

If the chicken starts to look dry, drizzle a little melted butter.
11

Leave to stand for a few minutes before serving.