Berber Chicken (with Berber Yellow Rice)

Berber Chicken with Berber Yellow Rice - Whether rotisserie cooked or baked, it's always aromatic, spicy, and delicious.

BERBER CHICKEN

Ingredients:
3 – 3½       lbs    Roasting Chicken, whole
3    T    Harissa (store bought or recipe below)
¼    c    Vegetable oil
¼    c    Lemon juice
¼    c    Chicken broth
2     ts    Ginger powder
1     T    Cayenne powder
1    ts    Turmeric
1      ts    Cumin powder
¼    c    Mint, finely chopped

Preparation:
In a bowl, combine all the marinade ingredients (everything below the chicken). Separate and reserve 3- to 4-tablespoons of the marinade for use as a dipping sauce when serving; store in the refrigerator.

Remove giblets from the chicken. Wash the chicken and pat dry. Run your finger under the chicken’s skin to loosen it for the marinade.  Place the chicken in a plastic bag and pour in the marinade. Use your fingers again to lift the skin, in order to allow the marinade to penetrate underneath. Marinate in the refrigerator overnight or up to 24-hours.

Remove the chicken from the marinade; reserve the remaining marinade. Boil the reserved used marinade (to use for basting) for about 2-minutes. Cook the chicken on a covered barbeque rotisserie for about 1-hour, or bake in a preheated 350ºF (180ºC) oven for 15-minutes per pound, or until done. Baste occasionally with the boiled marinade.

Serve with Berber Yellow Rice (see recipe below) or basic yellow rice, the reserved (and unused) marinade for dipping, and a green vegetable dish.

——————————————————–

Harissa

1      lb     Bird, Cayenne, or Serrano chilies (or mixed), red-ripe, fresh
2     T     Garlic, minced
1     T    Coriander seeds
2     ts    Caraway seeds
2     ts    Cumin powder
2    ts    Sea Salt (granulated)
⅔     c    Olive Oil

Preparation:
Place all ingredients into a processor, blender, or mini chopper and process to a coarse paste. Allow flavors to blend overnight in the refrigerator.

——————————————————–
****************************************

BERBER YELLOW RICE

Ingredients:
1½    c    Rice, long-grain (such as Basmati or Jasmine)
2     T     Olive Oil
1    sm    Onion, chopped
2¼     c    Chicken broth
1     pn    Saffron (optional)
——————
½    c    Almonds, blanched, sliced
1    T     Mint leaves, finely minced
1     T    Harissa (store bought or recipe above)
2     ts    Ginger powder
2     ts    Coriander powder
1     ts    Cinnamon powder
½    ts    Turmeric
Mint leaves for garnish

Fruit Add-ins (optional):
¼    c    Apricots, dried
3    T    Dates, dried
2    T    Figs, dried
2     T    Sultanas or Raisins

Preparation:
Heat the oil on medium heat in a large, deep sauté pan. Add the onions and sauté until soft. Add the rice and sauté until onions are translucent, stirring frequently. Add the chicken broth and saffron. Bring to a boil, reduce the heat, and simmer covered until the rice is done; or alternately cook in a rice cooker after sautéing the onions.

Choose one or two of the fruit add-ins, and then chop into chunks (not necessary for sultanas/raisins).  Add the almonds, chopped dried fruit, finely minced mint, harissa, and spices to the rice; stir well to incorporate evenly.

Garnish with mint leaves and serve with just about anything.