Harissa Chicken with a Yoghurt and Honey Dip
This chicken is spicy, sweet and moist - everything you’d want in a roast chicken! The flavours are so wonderfully complex, the harissa mingling with the yoghurt, infusing the meat with tangy, spicy, salty notes that will have you reaching for more. It pairs perfectly with the sweetness of the harissa and honey dip, and with it’s beautiful, deep orange colour, this chicken and dip is a delight for the eyes and the mouth!
How to Spatchcock a Chicken
Spatchcocking, or butterflying, helps to cook the chicken faster so that it remains beautifully moist.
Place the chicken on a cutting board, breast side down. Use kitchen scissors or a sharp knife to cut along each side of the backbone to remove it. Trim off any excess fat. Flip the chicken breast side up, and firmly press down on each breast to break the bone and flatten the chicken.
Ingredients
1 whole chicken - spatchcocked
1 tablespoon Harissa paste
2 tablespoons natural set Greek yoghurt
1 tsp salt
1 tsp freshly ground black pepper
2 tsp garlic granules
1 tbsp lemon juice
Harissa and Honey dip
1 tbsp Harissa paste
3 tbsp natural set Greek yoghurt
1 tbsp clear honey
1 tbsp mayo
Salt and pepper to taste
Additional honey to serve
Method
Preheat oven 220c
Coating - mix the Harissa paste with the yoghurt and add garlic granules, lemon juice, salt and pepper and mix
Place the spatchcocked chicken in a roasting tin and brush thickly with the coating, make sure to lift wings and legs to completely cover the bird.
Place in a preheated oven and roast for 20 minutes - remove from oven and add halved lemons, onions and whole garlic cloves return to oven and roast for another 20 minutes or until the juices run clear when pierced at the top of the leg bone
Leave chicken to rest for five minutes then serve with Harrisa dip and roasted vegetables.
Harissa and Honey Dip
Mix all ingredients together and serve in a bowl with additional honey drizzled on top
