The Cap’n and Harissa – Butterflied Chicken

 Big heat. Big flavour. No boring chicken.

This butterflied chicken is delicious, spicy and built for sharing. The mix of chillies, garlic, cumin and coriander gives the harissa real depth, while Cap’n Cayenne Hot Sauce brings the heat and sharpness that cuts through the rich roast chicken. Perfect for BBQs, weekends or when you want to cook something that feels a bit serious without making life hard.

Why This Recipe Works

Butterflying the chicken helps it cook faster and more evenly while giving you more crispy skin.

The harissa does the heavy lifting:

• Loads of chilli
• garlic
• spices
• heat
• sharpness from Cap’n Cayenne

Once it roasts down, the outside gets dark and sticky while the chicken stays juicy inside.

Ingredients

• Whole chicken - butterflied
• Cap’n Cayenne Hot Sauce - 3 tablespoon
• Cumin Seed - 2 tablespoon
• Coriander Seed - 2 tablespoon
• Dried red chilli - 150 gram, rehydrated in water
• Habanero - 3 chillies
• Birdseye Chilli - 150gram
• Red Onion - 2, roughly chopped
• Garlic - 13 cloves, peeled
• Olive Oil - 3 tablespoon
• Salt to taste

Method

1. In a bowl place dried chilli and enough boiling water to cover, let sit while preparing other ingredients
2. In blender, add all ingredients including rehydrated chilli (keep water)
3. Blitz mixture until a paste
4. If mixture is not desired consistency, add small amount of the chilli water until consistency is achieved
5. In large mixing bowl, add chicken and Harissa Paste, mix well to coat entire chicken, cover and marinate in fridge for 2 to 24 hours
6. Add 2 cups water to base of a roasting pan and place chicken on roasting rack
7. Roast chicken for approximately 45-65 minutes at 200 degrees Celsius or until chicken is fully cooked through (internal temperature of 75 degrees Celsius)
8. Serve with salad, rice, flat bread, Jitman Salsa

Serving Ideas

This works well with:

• flat bread
• rice
• crunchy salad
• grilled veg
• Jitman Salsa

Or just eat it straight off the tray.

Final Words

This is not a quiet chicken recipe. The Cap’n Cayenne and harissa combo brings proper heat, loads of flavour and the kind of roast chicken people remember. Messy hands guaranteed.

Click here to download our FREE RECIPE E-BOOK 

Photography Credits: Tracy Nicholas Photography

Recipe Credits: Declan Keating - Founder of K&C

Blog Written By: Steve Barko Digital Marketing