Moroccan Grilled Chicken

The weather outside has been GLORIOUS- I have actually been able to use my outdoor grill instead of using my stove top grill and my imagination while standing on a beach towel. If you like spicy this is the chicken for you and by spicy I don't mean -dunk your tongue in yogurt -spicy (isn't that what you do when your mouth is on fire?)- I mean, full of flavor and spice-spicy although it does have plenty of heat as well. Harissa is a North African chili sauce also used in Moroccan cooking that is made with garlic, cumin, chili peppers, coriander and other spices depending on whose making it and it is full flavored and yummy. A little goes a long way but it is great to spread on bread or as a condiment with fish and goes great with lamb and other meats. You can of course make your own but I bought mine pre-made which you can find in any Israeli supermarket in the refrigerator section, usually next to the chummus ( and we all know you stop there often) or at upscale markets in America. I decided to grill the chicken as grilling often mellows the intensity of the spices but feel free to roast the chicken instead. Happy Dunking!

1/4 cup Harissa
Juice of 1 lemon
3-4 Tbl chopped fresh parsley
3 cloves garlic, minced
2 Tbl olive oil
pinch of sugar
salt and pepper to taste
4 Chicken bottoms, separated

Mix all of the above together and add the chicken making sure to get the chicken well coated in the marinade. Let marinade for at least an hour but preferably 2-3 hours. Grill chicken or roast open in the oven at 350 for an hour and a half.

                   ( Apparently, I subconsciously was channeling Seder plate here)


  1. Looks deelicious. My spouse seems to think you used way too much charissa. The picture is actually very attractive, you must set a gorgeous seder table.

  2. No way is that close to enough Harissa!

  3. harissa is also not as spicy as lets say schug


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