Here is our Summer solstice main course. Spiced roasted chicken served on a bed of home-made harissa and garnished with herbs and watercress. Lorraine chose this recipe from Karen Martini’s Where The Heart Is and cooked it to perfection.
You will need Baharat, a Middle Eastern spice mix, for this recipe. If you can’t find it ready-made you can make it by combining pepper with any or all of the following: paprika, cumin, coriander, cinnamon, cloves, cardamom, star anise and nutmeg. For the spice rub combine 3 teaspoons of Baharat with 2 teaspoons of ground fennel, 5 large crushed cloves of garlic, 2½ teaspoons of salt flakes, freshly ground black pepper to taste and 3 sprigs of fresh thyme. Make horizontal cuts through a butterflied chicken and rub the mixture into skin. Cover the chicken and put it in the fridge for at least 1 hour. When you’re ready to cook preheat your oven to 220ºC (430ºF). Meanwhile, heat ¾ of a cup of olive oil in a large pan over high heat. Place the chicken in the pan and brown it on all sides. Transfer to a baking dish and roast for 40-50 minutes until cooked through and golden. For the harissa, roast 1 bulb of garlic, 1 large red pepper and 10 large red chillies. When they are cooked, remove them from the oven and place the red pepper and chillies in an airtight container. Allow them to sweat before removing the skins and seeds. Toast 4 teaspoons of cumin seeds and 3 teaspoons of caraway seeds until fragrant then grind them. Squeeze the roasted garlic out of it’s skin and combine it with the red pepper, chillies, the ground cumin and caraway seeds, 150ml (5 fl oz) of tomato passata, 5 pinches of salt flakes, 2 tablespoons of castor sugar and ½ a cup of olive oil. Process to a smooth paste in a blender or food processor. To serve, spread the harissa on a platter, place the chicken on top, scatter with sprigs of herbs and watercress and garnish with lemon wedges.
Having just been to Greece, Mary was inspired to make a wonderful greek salad as an accompaniment.
michelle picker cooks 