Butterflied Rose Harissa Chicken

Photo by Emma Boyd

Using Alexandra’s Rose Harissa


1 chicken (approx 1.5kg), butterflied

2 cloves garlic

1 small onion, finely chopped (roughly 4 Tbsp)

1 tablespoon olive oil

2 tablespoons lemon juice

1 teaspoon sea salt

2 tablespoons ground rice

2 tablespoons Rose Harissa paste

Toasted flaked almonds to serve

Lime wedges to serve


  1. Preheat the oven to 200ºC

  2. Place the butterflied chicken into a roasting dish

  3. in a small bowl, mix together the garlic, coriander, olive oil, lemon juice, salt, ground rice and the Rose Harissa paste until a paste is formed

  4. Smear this over the chicken and roast for 50 minutes or until the juices run clear

  5. Serve scattered with coriander, toasted almonds and with wedges of lime

Serves 4-6

Recipe and photography by Emma Boyd.