by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- ½ cup canola oil
- 1 head garlic, cut in half horizontally
- ½ cup harissa paste*
- 2 lemons, juice and zest
- 1 teaspoon salt
- 1 teaspoon black pepper
*Harissa paste is a North African hot chile paste; it can be found in the spice or ethnic foods aisle or online.
Preheat oven to 300°F.
In an oven-safe pan, roast the garlic and oil in the oven at 300°F for about 20 minutes. Allow the garlic and oil to cool. Remove skins from the garlic cloves. In a food processor, combine the roasted oil, roasted garlic cloves, harissa paste, lemon juice and zest, salt, and pepper, and pulse until smooth. Pour over chicken, cover, and marinate in the refrigerator for at least one hour, or overnight.