Harissa baked chicken from Levant: New Middle Eastern Flavours (page 135) by Rawia Bishara

  • whole chicken
  • basil
  • Show all ingredients...

  • EYB Comments

    Can substitute water for chicken broth; store-bought harissa for the book's "Harissa" specified in this recipe; basil and cilantro for the book's "Cilantro-basil pesto" specified in this recipe; and ground allspice, nutmeg, ground cumin and ground ginger for Tanoreen spice mix.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Forty cloves of garlic sauce (Thoum)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute water for chicken broth; store-bought harissa for the book's "Harissa" specified in this recipe; basil and cilantro for the book's "Cilantro-basil pesto" specified in this recipe; and ground allspice, nutmeg, ground cumin and ground ginger for Tanoreen spice mix.

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