Harissa Roasted Chicken With Heirloom Carrots and Tahini Labneh 7 Steps
To prepare the harissa paste: using a mortar and pestle or spice grinder, grind the toasted cumin, coriander and caraway seeds. Next, strain off the rehydrated guajillo peppers. Then, in a large blender or food processor combine the rehydrated guajillo peppers, roasted red peppers, smashed garlic cloves, lemon juice, honey, tomato paste, ground cumin seeds, ground coriander seeds, ground caraway seeds and smoked paprika. Blend all ingredients until very smooth while streaming in the olive oil through the feed tube. Transfer to a food safe jar. Can be stored in the fridge up to one week or in the freezer for 4 months. This will yield more than you need for the chicken but it can be used on pork, beef, fish or vegetables.
Preheat oven to 425°F, at the same time heat the appropriate sized braising/baking dish you will be using for the roast.
In a mixing bowl, combine the halved heirloom carrots, quartered shallots, lemon slices, olive oil, 1 teaspoon of kosher salt and fresh cracked black pepper. Toss to mix and set aside.
To prep the chicken: in a small mixing bowl combine the harissa paste, melted butter, 1 teaspoon of kosher salt and fresh cracked black pepper, mix well to combine. Next, lay the spatchcocked chicken out on a clean work surface and brush the seasoned harissa paste on both the underside as well as the skin side of the chicken, being sure to get in all of the crevices.
Once the oven is up to temperature, remove the braising/baking dish that was also being preheated. Place the seasoned carrot and shallot mixture into the bottom and spread evenly, then carefully lay the seasoned chicken on top, skin side facing up. Place in the oven and bake for 50-60 minutes or until an instant read thermometer inserted into the thickest part of the leg reads at least 165°F.
While the chicken is roasting, prepare the Tahini Labneh: combine the labneh, tahini paste, honey, kosher salt and fresh cracked black pepper in a bowl and mix until even. Cover and refrigerate until ready to serve.
Once chicken is cooked, remove from the oven. To serve, transfer both cooked carrots and chicken to a platter, garnish with additional sesame seeds as well as cilantro leaves and serve with tahini labneh.