Berber Chicken
- 1 (4 lb) roasting chickens
- 2 tablespoons harissa
- 1/4 cup vegetable oil
- 1/4 cup lemon juice
- 1/4 cup water
- 2 teaspoons ground ginger
- 1 teaspoon ground cayenne pepper
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 cup of fresh mint, finely chopped
- Remove giblets from chicken. Wash chicken and pat dry.
- 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 and inside cavity. Refrigerate for at least four hours or overnight.
- Remove chicken from the marinade. Place in a rotisserie and cook according to manufacturer's instructions, or roast in 350F oven for 15 minutes a pound, or until cooked thoroughly.
- From Margarita's International Recipes.
roasting chickens, harissa, vegetable oil, lemon juice, water, ground ginger, ground cayenne pepper, ground turmeric, ground cumin, mint
Taken from www.food.com/recipe/berber-chicken-171605 (may not work)