A friend of mine was telling me about her favorite roast chicken dish, which requires slathering a whole chicken with harissa and olive oil before roasting.  Sounds absolutely lovely – spicy, a bit tart and salty, with crispy skin.  She mentioned that, to make it, she picked up pre-fab harissa from the grocery store, so I investigated.  It’s upwards of $8 per bottle – exorbitant, I think.  It’s too easy to do at home and can be done for a fraction of the cost, so I’m giving you a delicious, homemade version.

Harissa is a hot chili paste that is a staple in North African cuisines, especially in Tunisian and Algerian foods.  Just like recipes in other cultures, harissa ingredients vary from household to household and region to region – some include cumin, others tomatoes, and even rose petals.  Yes, “rose” harissa – how amazing does that sound.  In Tunisia, harissa is served with every meal – as a condiment, rubbed on meats, incorporated into stews, mixed in with couscous…

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