Middle Eastern Chicken with Green Harissa #SundaySupper

Middle Eastern Roast Chicken with Green Harissa

Welcome to a special April Fool’s Day edition of Sunday Supper! Seeing as my family or origin were definitely pranksters, April Fool’s Day was quite up our alley. I’ve detailed our shenanigans in this post. However, my childhood experiences didn’t really help me in coming up with a recipe to share today, because things like putting cat food under scrambled eggs, or possibly putting um, “dietary supplements” in brownies, were not what Sunday Supper had in mind.

making green harissa

My first idea was something I randomly pulled on Matt, my English-pea-hating husband, a few years ago. This one is kinda cool: you take thawed frozen, or fresh blanched peas and place them on a pizza dough round with some minced garlic and olive oil. Then cover it with shredded cheese and pepperoni slices. Bake it off, and when you take that bad boy out of the oven, no one sees the peas. It just looks like a pepperoni pizza, so it would be an awesome, perfectly edible recipe to share today! But Matt was somehow less than enthused about repeating that experience (no, I didn’t tell him the peas were there before he took his first bite), so I decided to spare him the misery and brainstorm further.

Middle Eastern Roast Chicken with Green Harissa

I came up with this gem of a recipe, and the April-Fool’s-appropriate part is the green harissa. It looks mostly like pesto, but doesn’t taste a thing like it. It really is harissa paste that happens to be green, so I thought that worked for April Fool’s Day.

And this chicken, plus that homemade harissa, is really outstanding, with those deep, sharp flavors from garlic and za’atar spice blend and the piquant spiciness of the harissa. Fairly easy to pull off, too. So I hope y’all will enjoy it, on April Fool’s or whenever the mood strikes you. And be sure you check out the April Fool’s-worthy dishes my Sunday Supper gang has brought to the table today!

Middle Eastern Roast Chicken with Green Harissa

{One Year Ago: Shaved Asparagus and Spinach Salad; Veal Oscar}
{Two Years Ago: Cajun Crab Cakes with Jalapeno Tartar Sauce; Slow Cooker Refried Beans}

Source: adapted from Week in a Day by Rachael Ray


1 large clove garlic, minced
¼ cup unsalted butter, softened to room temperature
Zest of 1 lemon
Leaves from 1 large sprig of rosemary, minced
1 whole chicken (about 4 lbs.), spatchcocked (also called butterflied)
Kosher salt and black pepper, to taste
Za’atar spice blend
Olive oil, for drizzling

1 cup fresh cilantro leaves
1 small bunch of spinach leaves
2 fresh serrano or jalapeno chiles, seeded and rough chopped
1 large garlic clove, peeled and smashed
Juice of ½ a lemon
1 tsp ground cumin
Kosher salt and black pepper
1/3 cup olive oil

Preheat your oven to 425 F.
In a small bowl, thoroughly combine the minced garlic, softened butter, lemon zest, and rosemary. Carefully loosen the skin over the chicken breasts and insert the softened butter mixture in between the breast skin and flesh. Season the skin side of the bird generously with salt and pepper, then place the chicken in a baking dish or large cast-iron skillet. Sprinkle liberally with za’atar. Drizzle with olive oil and rub it in to coat the chicken evenly.
Roast the chicken at 425 F for 15 minutes, to crisp up the skin; then lower the oven heat to 350 F and continue roasting until a meat thermometer inserted into the center of a breast reads 165 F, about an hour longer.
Meanwhile, make the harissa. Add the cilantro, spinach, chiles, garlic, lemon juice, cumin, plus salt and pepper to taste to the bowl of your food processor. Process until everything is minced and mostly uniform. With the machine still running, remove the feed tube and stream in the olive oil. Taste for seasoning and adjust as needed. Set aside until time to serve.
Remove the chicken from the oven and sprinkle with a dash more za’atar, then transfer to a cutting board and let rest for a good 5-10 minutes.
Carve the chicken and serve with the harissa.



Sides & Snacks



Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

17 responses to “Middle Eastern Chicken with Green Harissa #SundaySupper

  1. Pingback: Roasted Broccoli Dip #SundaySupper - Cooking Chat

  2. Pingback: Skinny Fettuccine Alfredo & Peas for #SundaySupper - Momma's Meals

  3. Pingback: Mud Pies April Fool's #SundaySupperCindy's Recipes and Writings

  4. Your green harissa sounds spectacular! And what a beautiful complement to your roasted chicken!

  5. Pingback: Fake-Out Sliders and Fries by The Redhead Baker

  6. Pingback: Fudgy Granola Bars | Pies and Plots

  7. Love the homemade green harissa. It would be a prank not to invite me to dinner when this is made!

  8. Pingback: Bacon and "Eggs" Cupcakes #SundaySupper - Hezzi-D's Books and Cooks

  9. Pingback: {Recipe} Shepherd's Trifle for #SundaySupper - The Joyful Foodie

  10. That harissa sounds delicious! I’ve never made my own before, love your recipe…I’ll have to give it a try

  11. Goodness, I’m drooling! This dish looks wonderful!

  12. I haven’t tried making harissa myself yet, and I love that your version is green. Sounds awesome with za’atar chicken!

  13. I love this! Fresh and spicy – Heaven in my books

  14. This harissa goes perfect with chicken!

  15. Pingback: #SundaySupper: April Fool’s | Sew You Think You Can Cook

  16. This looks like a great Sunday Supper meal!

  17. Pingback: Top 15 Most Popular Posts of 2015 | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *