Spicy Roast Chicken and Garlic
This recipe is a two-day process but the deep flavors are so worth it, now it is really spicy just a warning. This recipe you will need Harissa sauce, I did make the sauce once, its not fun, just buy it - I use Trader Joes.
8 to 10 chicken legs, or a mix of. thighs and legs, skin-on and bone-in
2 cups of Apple cider
1 cup of Harissa
1/3 cup raw sugar
2 lemons - quartered
1 stick of unsalted butter
2 bulbs of garlic, top cut off
4 cloves of garlic - smashed
2 cloves of garlic - diced
2 jalapenos - roasted - just char over an open flame for a few minutes
Salt and Pepper
In a large stockpot place cider, jalapenos, smashed garlic, sugar, and about 1/4 cup of salt, bring to a rolling boil and simmer for 5 minutes - remove from heat and let. cool to room temp.
In a large Tupperware container place chicken and pour cider mixture on top, chicken needs. to be submerged - cover and chill overnight.
Next day, remove chicken from cider brine and place in a deep baking dish, spread harissa all over the chicken, cover and return to the fridge for at least 2 hours.
Preheat oven to 400 degrees
In a large cast-iron skillet melt butter over med-high heat, remove chicken from the fridge and place in skillet, meaty skin side down, and fry in butter for about 5 minutes until skin is really crispy. Remove from heat, add lemons, diced garlic, and garlic blubs to the skillet and place in the skillet in the oven cook for 5 minutes, turn chicken over and cook until done about 20 minutes.
Transfers chicken to a serving player along with the roast garlic bulbs. Strain sauce in the pan and pour over chicken.
I usually serve this with mac & cheese, since you need the cheese to cut the spice and some roasted Brussels sprouts.