200g long fresh red chillies
2 tablespoon sea salt
3 teaspoon caraway seeds, lightly toasted
2 teaspoon cumin seeds, lightly toasted
1 teaspoon fennel seeds, lightly toasted
3 garlic cloves
150g roasted red bell capsicums, peeled and chopped (can used tinned)
1 tablespoon tomato puree
1 tablespoon red wine vinegar
2 teaspoons paprika
125ml Cobram Estate Chilli & Coriander Infused Extra Virgin Olive Oil
1 Free range Chicken

To make the harissa

  1. Cut the chillies in half lengthways and remove the top and all seeds. Blend chillies, sea salt, spice seeds and the garlic cloves until smooth.
  2. Add the capsicums, tomato puree, vinegar, paprika and blend again until very smooth. Transfer to a mixing bowl and fold in the extra virgin olive oil.
  3. Taste and season with more salt to balance out the vinegar. Harissa keeps well in the fridge for a good year but be sure to cover it with a some extra virgin olive oil to seal it from the air in a sealable jar.

To cook the chicken

  1. Pre heat the oven to 210C.
  2. Place the chicken onto a roasting tray and pat dry with paper towel.
  3. Smother the chicken in harissa and let sit for 10 minutes. Reapply more harissa then place into the oven for 35 minutes.
  4. Turn down to 195C, take the chicken out and baste with the roasting tray juices and extra virgin olive oil and cook for a further 35 minutes.
  5. Take out of the oven again and baste again then cover with baking paper and cover with foil. Turn the oven down to 160C and cook for a further 25 minutes.
  6. Check to see if chicken cooked through, then carve and serve.