|Margarita's International Recipes|
This is easy recipe results in a very flavorful chicken. It was wonderful with the accompanying fruited rice and my guests raved about it.
The original recipe called for removing the marinade, simmering it for 20 minutes and using it as a basting liquid. If you cook it on the BBQ or in the oven you may want to do that. I didn't bother to do so as one of the advantages of using a rotisserie is not having to baste, but the skin wasn't as crispy as I wish it'd been.
- 1 4-lb chicken
- 2 tbsp. Harissa sauce
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup water
- 2 tsp. ground ginger
- 1 tsp. ground cayenne
- 1/2 tsp. ground turmeric
- 1/4 tsp. ground cumin
- 1/4 cup fresh mint, finely chopped
Remove giblets from chicken. Wash chicken and pat dry. Loosen the skin
In a bowl, combine all the ingredients. Place the chicken in a plastic bag, add the marinade and make sure the marinade penetrates underneath the skin. Refrigerate for 4 hours or overnight.
Remove the chicken from the marinade. Place it in the rotisserie over a grill and cook for 1 1/2 hours, on a covered BBQ and cook for 1 hour, on a rotisserie oven and cook according to manufacturer's instructions or bake it in a 350F oven for 15 minutes per pound. Serve with fruited rice
Adapted from this recipe at 1 World Recipes