Middle Eastern Garlic Roasted Chicken With Green Harissa And Flatbread Recipes

PAN-ROASTED CHICKEN WITH HARISSA CHICKPEAS

Steps:

• Preheat oven to 425°F. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
• Pour off all but 1 tablespoon drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
• Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20-25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

GREEN HARISSA

Steps:

• Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
• Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

ROAST CHICKEN WITH GREEN GARLIC, HERBS AND POTATOES

Steps:

• Season chicken inside and out with salt and pepper.
• Bring a large pot of well-salted water to a boil. Peel the potatoes, cut them in half, then cut halves into 2 or 3 thick wedges. Boil potatoes for about 5 minutes, until barely done, then drain and cool.
• As potatoes cool, peel outer layer of garlic stalks and cut off roots. Slice both tender white and green parts crosswise into thin rings, then sprinkle with salt and roughly chop to resemble "minced." (You should have about 1 cup of chopped alliums, whether you use green garlic, or a combination of scallions and chives.) Transfer chopped garlic to a dish and cover with olive oil.
• Heat oven to 375 degrees. Arrange potatoes on the bottom of a 9-by-13-inch baking dish. Set the seasoned chicken on top of the potatoes. Tip the chicken up and transfer the garlic-oil mixture into the bird's cavity, then place breast side down, with potatoes surrounding.
• Take a generous handful of herb sprigs (stem-on) and stuff into the cavity.
• Roast, uncovered, for about 1 hour until chicken is nicely browned and thigh juices run clear when probed with a paring knife. Remove chicken, tipping the inside juices onto the potatoes, and keep warm on a plate.
• Raise oven temperature to 425 degrees. Using a spatula, move the potatoes around the roasting pan, allowing juices to coat potatoes well. Return to oven to brown potatoes. Baste potatoes every 5 minutes for 15 minutes, or until potatoes are golden. Sprinkle with parsley. Carve bird and serve.

GREEN HARISSA

Steps:

• Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.