Air-Fried Harissa-Spiced Chicken
When cooked in an air fryer, a whole chicken browns beautifully while the meat remains wonderfully moist. A quick seasoning of harissa, olive oil and ground cumin applied to the meat before cooking caramelizes as the chicken roasts, adding a mellow hit of spicy flavor. Be sure to look for a small chicken, about 3 lb. (1.5 kg), so it will fit easily into your air fryer.
- 1 small whole chicken (about 3 lb.)
- Kosher salt and freshly ground pepper
- 2 Tbs. harissa paste
- 2 Tbs. extra-virgin olive oil
- 1 tsp. ground cumin
Preheat an air fryer to 350° (180°C).
Pat the chicken dry and season generously all over with salt and pepper.
In a small bowl, whisk together the harissa, olive oil and cumin. Rub all over the chicken.
Coat the cooking basket with cooking spray. Place the chicken, breast side down, in the cooking basket and insert the basket into the air fryer. Cook for 30 minutes. Flip the chicken over and continue to cook until an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C), 20 to 25 minutes longer.
Transfer the chicken to a carving board, tent with aluminum foil and let rest for 10 minutes. Carve and serve immediately. Serves 4.
Adapted from Williams-Sonoma The New Airfryer Cookbook (Weldon Owen, 2018)