Harissa Flavored Chicken

Name: Harissa Flavored Chicken
Prep time: 20 min
Cook time: 460 min
Total time: 480 min
Yield: 4 Portionen
Ingredients: 1 piece Whole chicken; 1 clove Garlic; 2 tbsp Harissa sauce; 1 tsp Sugar; 1 tsp Coarse salt; 1 tsp Coriander seeds; 500 ml Water

Main course

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Cook Time

8 h

Servings

Difficulty

Easy

Prep Time

20 Min

Description

This harissa flavored chicken is an explosion of flavors! The marinade makes it incredibly tender and juicy, while the harissa gives it a spicy and aromatic touch that wins you over at the first taste. I often prepare it for a dinner with friends, because it is easy to make and always makes a great impression. The marinating takes a little time, but it is absolutely worth it. Serve it with a side of fresh vegetables or basmati rice for a complete and delicious meal. A true comfort food with an exotic touch!

Ingredients (7 ingredients)

1 piece Whole chicken
1 clove Garlic
2 tbsp Harissa sauce
1 tsp Sugar
1 tsp Coarse salt
1 tsp Coriander seeds
500 ml Water

Preparation (8 steps)

Preparation of the marinade

Thermomix® Setting

10 min/212°F/Speed 1 100

Pour 500 ml of water, 1 peeled clove of garlic, 1 teaspoon of coriander seeds, 1 teaspoon of sugar and 1 teaspoon of coarse salt into the bowl. Mix and bring to a boil by setting 10 Min./100°C/speed 1.

600

Cooling of the marinade

Transfer the mixture to a separate bowl and let it cool completely. Add ice to speed up the process if necessary.

Preparation of the chicken

Clean a whole chicken of excess fat, remove the tips of the wings and singe it to remove any residual fluff.

Marinating the chicken

When the marinade is cold, immerse the chicken in it. Make sure it is completely submerged and keep it in the refrigerator for 24 hours, placing a weight on top to keep it submerged. Alternatively, use a food bag for even marinating.

Drying the chicken

After 24 hours, remove the chicken from the marinade, drain it well and dry it thoroughly with sheets of absorbent paper.

Preparation for cooking

Brush the entire surface of the chicken with 2 tablespoons of harissa sauce. Transfer the chicken to a grill placed in a baking tray to collect the cooking juices.