1
Prepare the marinade by combining harissa, olive oil, salt, pepper, and wine vinegar together.
2
Add the whole garlic bulb (cloves separated) to the marinade.
3
Prick each of the 10 fresh chilies with a knife tip to prevent them from bursting during cooking.
4
Add the pricked chilies to the marinade.
5
Spatchcock the chicken by cutting down the back, opening it out flat like a book, and gently pressing it down.
6
Place the chicken in the marinade and thoroughly rub all the garlic cloves, chilies, and sauce all over the chicken, using your hands (wear gloves if desired).
7
Cut 2 onions and add them to the marinade.
8
Place a roasting rack over a baking tray and position the spatchcocked chicken on the rack, which allows for 360-degree roasting and lets the juices drip below.
9
Roast the chicken in a 180°C (350°F) oven for half an hour.
10
Cut potatoes into wedges or crinkle-cut them and set aside.
11
After 30 minutes, remove the chicken from the oven. Carefully remove all the soft onions, garlic, and chilies from below using a plate.
12
Place the cut potatoes in the pan below the chicken. Optionally add a splash of vinegar to help deglaze the pan.
13
Sprinkle smoked paprika over the potatoes, return the chicken to the rack, and roast for another 30 minutes.
14
While the chicken continues roasting, prepare the chili sauce by placing the softened onions in a blender.
15
Squeeze the soft garlic cloves out of their skins and add them to the blender.
16
Remove the stems from the roasted chilies, split them open, remove most of the seeds to control heat, and add them to the blender.
17
Add fresh mint leaves, about a tablespoon of wine vinegar, and a pinch of salt to the blender.
18
Add a splash of water to reach the desired sauce consistency and blend until smooth.
19
Taste the chili sauce and adjust salt and vinegar as needed. Pour into a serving bowl.
20
Prepare the coleslaw by grating the apple (core and all) into a bowl.
21
Shred the white cabbage using long strokes. Mix in red cabbage, onion, cucumber, fennel, carrots, and sweetcorn as desired.
22
Dress the coleslaw with yogurt, whole grain mustard, lemon juice, and olive oil, tossing well to combine.
23
After the chicken has roasted for an hour, remove it from the oven and let it rest for a couple of minutes.
24
Carve the rested chicken into pieces (wings, breast, thighs, drumsticks) and plate with the roasted potatoes, chili sauce, and coleslaw to serve.
PrimedTableBETA
