{"id":10335,"date":"2013-01-31T12:54:23","date_gmt":"2013-01-31T20:54:23","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=10335"},"modified":"2016-10-13T16:48:01","modified_gmt":"2016-10-13T23:48:01","slug":"harissa-marinated-roasted-chicken","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/","title":{"rendered":"Harissa-Marinated Roasted Chicken"},"content":{"rendered":"

 <\/p>\n

You know that thing when you discover something, whether it\u2019s a song or a TV show or even just a color, you see it everywhere, where once you probably wouldn\u2019t have given it a second thought? I\u2019m going through that right now with harissa \u2013 the Tunisian hot sauce\/red pepper paste.<\/p>\n

Hannah at Blue Kale Road,<\/a> who\u2019s cooking along as part of Tasting Jerusalem <\/a>(ya heard about that yet?), was tweeting about the harissa recipe in the book and I thought, yeah, I\u2019ll have a go at that. And then, it was everywhere.\u00a0 I was at Williams-Sonoma last weekend and there was a harissa spice mix in a jar. Then, I stumbled on this spicy carrot soup with harissa paste<\/a> in a tube, and then Feasting at Home posted this Harissa-spiced chicken<\/a>.\u00a0 Harissa is everywhere and I can’t unsee it! \u00a0It’s not a bad thing, mind you.<\/p>\n

\"harissa<\/a><\/p>\n

Made with roasted red bell peppers, the flavors in the Jerusalem harissa aren\u2019t as intense (or as spicy) as pure chile-based recipes. And in fact, even using 4 chile de arbol pods as a sub for the fresh chiles called for in the recipe, it wasn\u2019t actually spicy, at least to the palates around here.\u00a0 Check your chiles and adjust accordingly.<\/p>\n

If you haven\u2019t gotten your hands on the\u00a0Jerusalem cookbook<\/a>\u00a0yet, this\u00a0Ottolenghi harissa recipe in the Guardian<\/a>\u00a0is pretty much it.<\/p>\n

\"harissa<\/a><\/p>\n

Marinate 4-6 drumsticks overnight in about 1\/2 cup of harissa, and if your grill hasn\u2019t been decommissioned for the winter, fire it up and grill them rather than roasting them in the oven.\u00a0 You\u2019ll get a nice char without having to use the broiler, like I did.\u00a0 Otherwise, put them on a rack on a baking sheet lined with foil and bake them in a 400F oven for 30-40 minutes. Turn and baste the drumsticks with extra harissa half way through and then tork it up to 500 and broil them for a little color.<\/p>\n

I threw a couple of boneless skinless chicken breasts in as well (Wolf\u2019s preferred cut of chicken) and baked them for a little less, maybe 20-30 minutes and used a thermometer to make sure they hit 165F. Voila! Harissa-marinated Chicken.<\/p>

<\/div>
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\r\n Food Advertisements<\/a> by\r\n <\/div>\r\n<\/div>\r\n<\/center>\n","protected":false},"excerpt":{"rendered":"

  You know that thing when you discover something, whether it\u2019s a song or a TV show or even just a color, you see it everywhere, where once you probably wouldn\u2019t have given it a second thought? I\u2019m going through that right now with harissa \u2013 the Tunisian hot sauce\/red pepper paste. Food Advertisements by<\/p>\n","protected":false},"author":2,"featured_media":10336,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[100,57,35],"tags":[216,87,674,673,675,418,664],"class_list":["post-10335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entertaining","category-main-course","category-recipes","tag-baked","tag-chicken","tag-condiments","tag-harissa","tag-jerusalem-cookbook","tag-ottolenghi","tag-tasting-jerusalem"],"yoast_head":"\nHarissa-Marinated Roasted Chicken - DailyWaffle<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Michelle\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/\"},\"author\":{\"name\":\"Michelle\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/#\/schema\/person\/699f5bbc3243018b1b4177972fd4c932\"},\"headline\":\"Harissa-Marinated Roasted Chicken\",\"datePublished\":\"2013-01-31T20:54:23+00:00\",\"dateModified\":\"2016-10-13T23:48:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/\"},\"wordCount\":379,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/#organization\"},\"image\":{\"@id\":\"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/dailywaffle.com\/stage1\/wp-content\/uploads\/2013\/01\/harissa-marinated-chicken-dailywaffle.jpg\",\"keywords\":[\"baked\",\"chicken\",\"condiments\",\"harissa\",\"jerusalem cookbook\",\"ottolenghi\",\"tasting jerusalem\"],\"articleSection\":[\"Entertaining\",\"Main Course\",\"Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/\",\"url\":\"https:\/\/dailywaffle.com\/stage1\/harissa-marinated-roasted-chicken\/\",\"name\":\"Harissa-Marinated Roasted Chicken - 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