Roast chicken with harissa from Moro: The Cookbook by Samantha Clark and Samuel Clark

  • whole chicken
  • harissa paste
  • lemons

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

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

    See recipe for serving suggestion

  • stockholm28 on June 20, 2020

    Loved this. The skin was so crispy and this was both flavorful and simple. I added some new potatoes to the roasting pan about 30 minutes in and they were also delicious.

  • TrishaCP on January 10, 2019

    This was a nice (and easy) adaptation of basic roast chicken. We were only able to marinate it a few hours (chicken was defrosting), but I would try and marinate overnight next time for greater flavor.

  • westminstr on October 16, 2014

    I've done this twice, once more or less as written and once on drumsticks with no marination time. Conclusion: the chicken and harissa is a yummy combo but it is better to marinate if you can.

  • L.Nightshade on August 01, 2012

    We made some structural changes in this recipe in that the chicken was spatchcocked and cooked on the grill. I coated the chicken with the harissa (Mustapha's, not homemade) (and rubbed some under the skin also), salt, and pepper, and let it rest in the fridge for the better part of the day. Guided by the notes for cooking a boned chicken, on page 216, we started the chicken in a cast iron skillet on the grill. When it came time to flip it, it was plopped onto the grill, and the pan came inside where I added the lemon juice and water to the drippings in the pan to make the sauce. This made a wonderful, tasty bird. And we really liked the cooking method; you end up with a smoky, grilled chicken, and pan drippings for a sauce. The best of both worlds. I served this with a bit of harissa on the side, and a mixed vegetable dish from Food of Spain. Nice combination, lovely dinner.

  • Breadcrumbs on May 02, 2012

    p. 217 -Delicious! I picked up a lovely, plump chicken at the butcher’s and though Melissa Clark was tempting me last weekend, I couldn’t stop thinking about this recipe that originally caught my eye when I flipped through the book in the bookstore. I used purchased Harissa. Given the Clark’s caution about doing so, I decided to taste my Harissa and indeed, it was a little bitter so I added some sweet pepper paste and some honey until the flavours balanced out. I placed a halved lemon and a head of garlic in the cavity of my bird prior to roasting, as we love those flavours w Harissa. Our aromatic bird emerged looking a little burnt in spots due to my addition of honey but thankfully it was perfectly cooked, tender and juicy. The heat of the Harissa was just right and made for a really delicious roast. I’d definitely make this again. I served it with some warm Harissa-infused honey on the side for dipping. Photos here:

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