Golden-brown chicken tikka pieces on a brass plate with onion rings, a lime half and a green chilli, a fork lifting one piece

MoroccanRoastSpatchcock

Harissa Spatchcock Chicken with Preserved Lemon Couscous

Name: Harissa Spatchcock Chicken with Preserved Lemon Couscous
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Moroccan
Ingredients: 1 kg Whole Chicken, skin on; 3 tbsp Harissa paste; 2 tbsp Olive oil; 2 tbsp Lemon juice; 1 tsp Ground cumin; 1 tsp Ground coriander; 3 Garlic, grated; 1 tsp Salt; 1 cup Couscous; 1 cup Hot chicken stock or water; 1 tbsp Preserved lemon rind, chopped, or lemon zest; 1 cup Chickpeas, cooked; 1 cup Parsley and mint, chopped; 1 tbsp Olive oil; 2 tbsp Toasted almonds

A flattened whole chicken rubbed with harissa, cumin and lemon, roasted until crisp and served over herby couscous with chickpeas.

Total time

1 h 15 m

20 m hands-on

Serves

with couscous

Oven

200 °C

flat roast

Heat

Medium

harissa

Raw materials

Flatten the bird at home with kitchen scissors. It roasts faster and crisper.

Meatigo whole chicken, skin on, 1 kg pack

Whole Chicken (Skin On, Frozen)

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Method

Look for harissa paste in the international aisle. Strengths vary, so taste it first.

01
Thaw fully
Thaw the bird in the fridge for 24 hours, still in its pack. Pat very dry.
02
Spatchcock
Cut along both sides of the backbone with kitchen scissors and remove it. Flip and press hard on the breastbone to flatten.
03
Rub
Mix the harissa rub and spread it over and under the skin. Rest for 1 hour, or overnight in the fridge.
04
Roast
Lay the bird skin side up on a tray. Roast at 200 °C for 50 to 55 minutes. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
05
Make the couscous
Pour the hot stock over the couscous, cover and leave for 5 minutes. Fluff with a fork and fold in the lemon, chickpeas, herbs, oil and almonds.
06
Rest and carve
Rest the chicken for 10 minutes, carve and serve over the couscous with the tray juices.

Questions

Can I use a different paste?+

Yes. A mild chilli paste with extra cumin and paprika works.

What can I use instead of preserved lemon?+

Fresh lemon zest and a pinch of salt.

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