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

1. Remove giblets from chicken. Wash chicken and pat dry.
2. 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.
3. 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.
4. 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)