Moroccan Roast Chicken | Woman&Home Magazine

Ingredients

• 1/4 cup harissa
• 2 tbsp olive oil
• Juice and zest of 1 lemon (keep the zest for the soup)
• 2 garlic cloves, peeled and crushed
• 1 tbsp brown sugar
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 whole chicken (keep the bones for the soup)
• Salt and pepper
• 1 butternut, peeled and sliced (optional)
• 2 tbsp chopped parsley
• 1 chilli, chopped
• 400g tin chickpeas, drained (optional)