Harissa Roasted Chicken With Heirloom Carrots and Tahini Labneh

Ingredients

• 1 whole 3-4 pound chicken, spatchcocked
• 1 1/2 pounds heirloom carrots, peeled and split in half lengthwise (quartered if very large)
• 3 pieces shallots, peeled and quartered into wedges
• 1/3 cup harissa paste
• 1/3 cup cilantro leaves (optional garnish)
• 1 tablespoon (14 grams) unsalted butter, melted
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons kosher salt
• 2 teaspoons toasted sesame seeds (optional garnish)
• 1/2 lemon, sliced into rounds
• Fresh cracked black pepper, to taste
• 3 whole guajillo peppers (dried), stems and seeds removed, rehydrated in hot water for 15 minutes
• 2 whole pieces (150 grams) jarred or canned roasted red peppers
• 5 whole garlic cloves, peeled and smashed
• 1 lemon, juice only
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 1 tablespoon tomato paste
• 1 tablespoon cumin Seeds, toasted
• 1 tablespoon coriander seeds, toasted
• 1/2 tablespoon caraway seeds, toasted
• 1/2 tablespoon smoked paprika
• 3/4 cup labneh
• 1/2 cup tahini paste
• ½ tablespoon honey
• 1/2 teaspoon kosher salt