Popular
Latest From the Show
Harissa Chicken
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
For the Harissa*:
- 2 roasted red peppers, peeled and seeded
- 6 Guajillo dried chili peppers, seeded and stemmed
- 6 New Mexican dried chili peppers, seeded and stemmed
- 1 teaspoon each coriander seed, cumin seed, caraway seed, fennel seed
- 2 teaspoons Kosher salt
- 1/2 cup EVOO – Extra Virgin Olive Oil
- 6 cloves garlic, chopped
- Juice of 1 lemon
For the Chicken:
- 1 4-pound chicken, cut in half
- 2 tablespoons olive oil
For the Garnishes:
- Garnishes:
- 1 lemon, halved
- Cilantro or parsley, chopped
- Toasted sliced or slivered almonds
- Scallions, thinly sliced on a bias
Yield
Serves: 2
Preparation
Preheat oven to 325°F.
In a saucepot, cover dried chilis in a cup or so of water and simmer to soften, about 30 minutes. Toast coriander, cumin, caraway and fennel seeds in a dry skillet then grind them in a spice mill/grinder. Purée softened peppers in a food processor with 1/2 cup of the cooking liquid, salt, olive oil, garlic and the juice of 1 lemon. Reserve.
Slather chicken halves with half the Harissa sauce. Marinate the chicken overnight.
Heat a cast-iron skillet over medium-high heat with 2 tablespoons olive oil, 2 turns of the pan. Shake excess marinade off the chicken and place both pieces in the pan skin-side down. Place a second skillet on top of the chicken to weigh it down. Brown chicken 10-12 minutes to crisp skin, flip chicken, add cut lemon to pan and transfer skillet to oven. Roast chicken for 20 minutes to an internal temperature of 165°F.
Serve with extra sauce and top with juice of caramelized lemon, cilantro, almonds and scallions on top.
(For 3 or 4 servings, cook two chickens by transferring 1 to 2 chicken halves to a baking sheet once the skin has browned and roast chicken in the skillet and the chicken on a baking sheet on separate shelves until both reach temperature.)
*Harissa will keep about 3 weeks covered in the refrigerator.