FIERY MORROCAN CHICKEN

A bold and fiery Moroccan spice paste called 'Harissa' flavors this chicken dish adding a North African accent to the table.  The chicken is cooked on a hot grill adding a smokiness that works well with the toasted spices and peppery flavors of the harissa.  We hope you enjoy the wonderfully fragrant and flavorful dish and the variety it brings to the table.  Serve the chicken with a steamed, stir fried or roasted vegetable for another perfect Paleo meal.  As always, enjoy!

FIERY MOROCCAN CHICKEN  

1 whole chicken (cut up) or 4 large chicken breasts (free range chicken)
2+ Tablespoons harissa
1 teaspoon sea salt
1/2 cup olive oil

* In a small bowl mix the marinade: Harissa, salt and olive oil.  Set aside 1/2 of the mixture for grilling.
* Add the chicken pieces or breasts to a large glass, pottery or ceramic bowl and mix with the marinade, turn pieces to coat evenly.  Cover the bowl, refrigerate for 2 to 8 hours.
* Remove bowl from refrigerator and allow to stand at room temperature 30-45 minutes.
* Prepare a charcoal (preferred method) or gas grill for indirect heat cooking over medium-high heat.
* Brush the grill grate with olive oil.
* Remove the chicken from the bowl, discard extra marinade.  Place chicken on the cool side of the grill, not directly over the heat.
* Cover the grill and cook the chicken, basting occasionally with the reserved marinade.  Cook for 20-40 minutes, turning once.  Note: Cooking times vary with grills.  Cook until the internal temperature of the meat registers 170 degrees.  Use an instant read thermometer  inserted in the thickest part of the meat for accuracy.
* Transfer the chicken to a warmed platter and serve immediately.


Recipe by w.lynne
Photo credit to foodandwinephotos.tumblr.com