Butterflied Rose Harissa Chicken

Photo by Emma Boyd
Using Alexandra’s Rose Harissa
Ingredients:
1 chicken (approx 1.5kg), butterflied
2 cloves garlic
1 small onion, finely chopped (roughly 4 Tbsp)
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon sea salt
2 tablespoons ground rice
2 tablespoons Rose Harissa paste
Toasted flaked almonds to serve
Lime wedges to serve
Method:
Preheat the oven to 200ºC
Place the butterflied chicken into a roasting dish
in a small bowl, mix together the garlic, coriander, olive oil, lemon juice, salt, ground rice and the Rose Harissa paste until a paste is formed
Smear this over the chicken and roast for 50 minutes or until the juices run clear
Serve scattered with coriander, toasted almonds and with wedges of lime
Serves 4-6
Recipe and photography by Emma Boyd.