Harissa Roasted Chicken with Pomegranate Relish


Harissa Roasted Chicken with Pomegranate Relish

Moroccan flavors paired with a delicious pomegranate relish.

  • Author: admin


1 whole chicken, spatchcocked

1 ½ teaspoons cumin

1 ½ teaspoons coriander

1 ½ teaspoons onion powder

1 tablespoon smoked paprika

1 teaspoon cinnamon

½ teaspoon cardamom

1 teaspoon kosher salt

1 teaspoon pepper

Olive oil

1 10 oz jar of harissa paste

2 tablespoons brown sugar

4 cloves garlic, minced

1 lemon, zested and juiced

2 tablespoons olive oil

Pomegranate Relish:

Seeds from 1 pomegranate

3 tablespoons olive oil

¼ cup pistachios, chopped

2 scallions, thinly sliced

1 lime, juiced

2 tablespoons cilantro, chopped

2 tablespoons parsley, chopped

1 teaspoon cumin


Preheat oven to 425*. Pat the chicken dry and set aside. In a small bowl, combine the cumin, coriander,

onion powder, smoked paprika, cinnamon, cardamom, salt and pepper. Sprinkle over the chicken and

rub into the skin and meat. Heat olive oil in a large dutch oven skillet, over medium heat. Place the

chicken skin side down, and sear for 5-10 minutes; browning the skin, but not burning it. Flip the

chicken and sear on the other side for another 5-7 minutes. Meanwhile, combine the harissa paste,

brown sugar, garlic, lemon zest, lemon juice, and olive oil. Pour over the chicken and place the skillet in

the oven. Roast for 35-45 minutes, or until the breast registers 165*. Remove and serve with

Pomegranate Relish.


Mix everything together. Serve over the Moroccan chicken.

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