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|1||For the chermoula, place all ingredients in a food processor or blender and puree, scraping down the sides as needed, until smooth, about 30 seconds. Set aside for serving with chicken.|
|2||For the chicken, preheat oven to 350°F and place a wire rack in roasting pan. Whisk harissa, honey, lemon juice, garlic and salt together in a small bowl. Rub harissa mixture over chicken and under skin. Roast chicken, breast-side-up, until golden-brown and reaches 170°F, about 1 hour 30 minutes to 2 hours. Transfer to a plate and let rest.|
For the salad, heat oil in a large skillet over medium heat. Add zucchini and cook, stirring occasionally, until slightly tender, about 4-5 minutes. Remove from heat and stir in lemon juice. Transfer to a large bowl and toss in mint, feta and crushed red pepper flakes until combined. Serve chicken with chermoula, zucchini salad and msemmen.
Drink Pairing: Golden Belgian Ale