Taste the Air-Chilled Difference®

Whole Roasted Chicken With North African Flavors

by , Chef, Sweet Basil Restaurant, Vail, Colorado

Whole Roasted Chicken With North African Flavors

Serves 4 to 6

    • Harissaa Spice Rub
    • Makes enough for 2 to 4 chickens
    • 2 tablespoons ground coriander
    • 2 tablespoons ground caraway seed
    • 2 tablespoons piment d’Espelette pepper or hot paprika
    • 2 tablespoons ground fennel seed
    • 1 tablespoon garlic powder
    • 1 tablespoon ground cumin
    • 1 tablespoon ground anise seed
    • 3 tablespoons olive oil

    Combine all spices in a bowl and add the olive oil and enough water to create a paste that is spreadable. (This spice mix makes enough for 2 to 4 chickens, and can be stored in the refrigerator for up to 2 weeks.)

      • Roasted Chicken
      • 1 whole Smart Chicken
      • Salt and pepper
      • ½ ounce fresh mint
      • ½ ounce fresh thyme
      • ½ yellow onion, cut into large chunks
      • 1 head garlic, cut in half widthwise
      • Marcona Almond Butter
      • Makes enough for 2 to 4 chickens
      • ¼ cupunsalted butter
      • ¼ cup Marcona almonds, toasted and coarsely chopped

      Season the chicken liberally with salt and pepper, coating the entire chicken. Next, coat the entire chicken with the Harissa Spice Rub (including the body cavity) and let marinate in the refrigerator for half an hour to an hour.

      Preheat oven to 375ºF.

      Place the mint, thyme, onion, and garlic into the cavity of the chicken, and tie the legs shut with butchers’ twine. Place the chicken on a sheet pan with a rack and into the oven. Cook until the internal temperature of the chicken reaches 165°F (about 1 hour to 1 hour and 15 minutes).

      While the chicken is roasting, prepare the Almond Butter. Let the butter soften to room temperature, and then fold in almonds. Spread this butter over the top of the chicken in the oven, allowing it to melt for 5 minutes before the chicken comes out.

        • Saffron Couscous With Dried Fruit
        • 3 cups dry couscous
        • 3 cups chicken stock
        • 1 pinch saffron
        • 1 cup dried apricots, diced small
        • 1 cup dried golden raisins
        • 2 tablespoons unsalted butter
        • 1 tablespoon fresh chopped parsley
        • 1 tablespoon fresh chopped tarragon
        • 1 tablespoon fresh chopped mint
        • Salt and pepper to taste

        In a saucepan, heat chicken stock and bring to a boil. Turn heat to a simmer, and then add the saffron, allowing it to bloom. Next, combine the raisins and apricots in a bowl and pour hot water onto them, allowing them to reconstitute, about 5 minutes. Strain the liquid off, and mix them into the dry couscous. Place the couscous and fruit into a deep baking pan and pour the hot saffron chicken stock over it, mixing it together with a whisk. Cover the pan tightly with plastic wrap, and let sit for 30 minutes in a warm area (over the stove is ideal). Once the couscous has absorbed all the stock, transfer it a bowl and mix in butter, fresh herbs, salt, and pepper. Transfer couscous to a serving dish, and serve with the chicken on top.

        Pairing: Shiraz from Australia’s Victoria region, or a wheat beer