Corn-Fed Chicken with Hot Green Chillies

• Large bunch coriander - stalks only (use the leaves for the harissa)
  Extra virgin olive oil
  50g unsalted butter, softened
  
  For the Green Harissa Paste
  
  6 Long green chillies, deseeded, finely chopped
  2 cloves garlic, crushed
  4 tbsp coriander, chopped
  1 tsp cumin
  1 tsp dried mint
  1 tsp ground coriander
  5 tbsp extra virgin olive oil

Recipe

Harissa (or heressa) is a hot fiery chilli and garlic paste used extensively in the Mahgreb, but particularly in Tunisia, and is usually served with couscous, Here it's been spread under the skin of a chicken to add extra flavour to the meat. Traditionally, it's made with hot red chillies, but this version uses the green variety. If you prefer, you can buy ready made red harissa in Middle Eastern stores in either a tube or tin; it works just as well in this dish.

The Recipe

Heat the oven to 200C/Fan 180C/Gas 6. For the harissa, put all the ingredients in a small blender, except for the oil. Whizz until smooth, then add enough oil to form a paste. Season with a little salt.

Put the coriander stalks in the body cavity of the chicken. Using your fingers, gently seperate the chicken skin from the breast meat and spread the harissa paste evenly under the skin, covering as much of the flesh as possible. Rub any remaining paste over the legs and the outside of the chicken.

Transfer the chicken to a roasting tin, drizzle over 3 tbsp olive oil and rub in the butter. Roast in the oven for 1 - 1.5 hours until cooked and the juices run clear when the leg is pierced with a sharp knife.

Serve the whole chicken on a serving dish, or cut into pieces if preferred, with the pan juices poured over, accompanied by steamed couscous.

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