Dried Crushed Chillies (33%), Onion Granules, Dried Garlic (9%), Salt, Chilli Powder (Chilli Pepper, Cumin, Salt, Oregano, Garlic), Smoked Paprika (5%), Bay Leaves, Maltodextrin, Dried Lemon Peel (2.5%), Lemon Juice Concentrate, Dried Red Bell Peppers, Black Pepper, Caraway Seed, Ground Coriander Seed, Mint
2 tsp = 2 servings
For our Recipe you will need…
1.6kg (3.5lb) whole chicken
1 tbs oil
1 tbs Schwartz Harissa Blend
2 tsp honey
1 tbs lemon juice
1. Pre-heat oven to 190°C, 375°C, Gas Mark 5.
2. Set the chicken on a board, using a sharp knife cut through the breast bone to open flat. Transfer to a non-stick baking sheet and press down firmly to ensure the chicken is flat throughout cooking. Cover loosely with foil and bake for 1 hour. Meanwhile combine the oil, Harisa Blend, honey and lemon juice in a small bowl.
3. Remove the chicken from the oven and carefully take off the foil. Brush the skin all over with the honey harrisa mix. Return to the oven, uncovered for a further 10-15 minutes, until the chicken is cooked through and the juices run clear. Serve with lemon wedges, a tossed green salad and sliced bread.
Why not try…
Using as a table condiment to spice up your favourite dishes.
Making into a paste by combining with tomato purée, lemon juice and oil to add to tagines and stews during cooking.
Combining with a little oil and lemon juice to use as a marinade for meats before grilling or as a dip.
Giving a North African flavour to couscous or salad dressings.
Store in a cool, dry place out of direct sunlight.