Roasted Harissa Chicken with Herbed Pistachio Goat Cheese | culture: the word on cheese
A zingy, flavor-packed goat cheese is slipped under the skin of this bird before harissa, a North African chile pepper paste, paints it a brilliant red and adds an extra kick of heat.
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Cooking tools:
- Cast iron skillet
- Butcher's twine
- Microplane
- Oven
- Refrigerator
- Plate
- Plastic wrap
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Baster
- Aluminum foil
- Paper towel
Ingredients
- 4 pounds chicken
- Kosher salt (to taste)
- 8 ounces fresh goat cheese (room temperature )
- 1/3 cup roasted and salted pistachios (chopped)
- 1/2 cup fresh cilantro (chopped)
- 1 teaspoon lemon zest
- 1 large fennel bulb (quartered lengthwise)
- 1 pound small carrots (scrubbed)
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt (divided)
- 2-3 tablespoons harissa paste
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