Moroccan Red Harissa Chicken Recipes

MOROCCAN HARISSA ROAST CHICKEN

Moroccan Harissa Roast Chicken image

This roasting technique will not only give your chicken crisp, golden-brown skin, but also juicy tender meat every time. A mildly spicy homemade harissa gives it extra oomph.

Provided by Food Network Kitchen

Categories main-dish

Time 2h5m

Yield 2 servings

Number Of Ingredients 13

Ingredients

5 dried New Mexico chiles (about 1 ounce)
4 dried guajillo chiles (about 1 ounce)
2 cups boiling water
1/4 teaspoon whole coriander seeds
1/4 teaspoon whole cumin seeds
2 tablespoons vegetable oil
3 cloves garlic, roughly chopped
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, at room temperature
One 3- to 4-pound whole chicken
1/2 yellow onion, quartered
1 rib celery, quartered

Steps:

Tear open the New Mexico and guajillo chiles and discard the seeds and stems. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 2 cups boiling water over the chiles and let stand until softened, about 20 minutes.
Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender and add the oil, garlic, lemon juice and 2 teaspoons kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1/2 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside.
Position an oven rack in the center of the oven and preheat to 475 degrees F.
In a small bowl, stir together 6 tablespoons butter with 1/4 cup of the harissa until smooth and well-combined; set aside. Place the chicken breast-side-up on a wire rack fitted into a rimmed baking sheet. Slide your forefinger gently under the skin of the chicken and loosen it from the breasts and thighs. Using a spoon, stuff the harissa butter underneath the skin of the breasts and thighs and press it so it spreads out evenly. Rub the exterior of the chicken with the remaining 2 tablespoons butter and sprinkle generously with salt and pepper. Stuff the cavity of the bird with the onion and celery and tie the legs together with butcher's twine.
Roast the chicken for 20 minutes, then reduce the heat to 400 degrees F and continue to roast until the skin is crispy and golden brown and a thermometer inserted into the thigh (avoiding bone) reads 160 degrees F, about 45 minutes longer. Remove from the oven and immediately brush all over with the remaining harissa. Set the chicken aside to rest for at least 10 minutes, then serve.

ONE-POT MOROCCAN CHICKEN

One-Pot Moroccan Chicken image

The flavors of Morocco in an easy one-pot chicken recipe.

Provided by margaretnewyork66

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 cup crushed tomatoes, with liquid
2 medium carrots, chopped
2 stalks celery, sliced
½ cup water
¼ cup olives, or to taste
2 tablespoons raisins, or to taste
1 tablespoon minced fresh ginger root
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon dried oregano
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon finely chopped cilantro, or to taste

Steps:

Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add chicken, tomatoes, carrots, celery, water, olives, raisins, ginger, salt, paprika, cumin, turmeric, oregano, cinnamon, and cayenne pepper; mix to combine. Bring to a boil, reduce heat, and simmer until chicken has cooked through and flavors have mingled, 25 to 35 minutes.
Stir in lemon juice and garnish with cilantro.

Nutrition Facts : Calories 152 calories, Carbohydrate 11.7 g, Cholesterol 39 mg, Fat 4.8 g, Fiber 2.6 g, Protein 16.3 g, SaturatedFat 0.9 g, Sodium 940.2 mg, Sugar 4.1 g

MOROCCAN CHICKEN

Moroccan Chicken image

Categories Food Processor Chicken Garlic Ginger Onion Broil Sauté Low Cal Lemon Saffron Cilantro Coriander Caraway Simmer Boil Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons caraway seeds
2 tablespoons purchased harissa
2 tablespoons fresh lemon juice
2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 tablespoon paprika
1 tablespoon olive oil
2 teaspoons salt
1 1-inch piece peeled fresh ginger
4 garlic cloves, peeled
1/2 teaspoon saffron threads
2 3-pound whole chickens, cut in half, backbones removed
1/4 cup (1/2 stick) butter
3 cups minced onions
4 cups (about) water
1/4 cup chopped fresh cilantro

Steps:

Stir caraway seeds in heavy small skillet over medium heat until fragrant, about 1 minute. Transfer to processor. Add next 10 ingredients. Purée until coarse paste forms. Rub paste all over chicken halves.
Melt butter in large pot over medium heat. Add onions; sauté until beginning to soften, about 5 minutes. Add chicken halves to pot. Add enough water to almost cover chicken. Bring to boil. Reduce heat; cover and simmer until chicken is tender, turning once, about 45 minutes.
Transfer chicken, skin side up, to baking sheet. Add cilantro to liquid in pot. Boil until reduced to 3 cups, about 20 minutes. Season with salt. Meanwhile, preheat broiler. Broil chicken until golden brown, about 6 minutes. Transfer chicken to platter. Serve with braising liquid.

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