Oven-baked chicken with Moroccan harissa

Ingredients:

• 1 chicken carcass weighing 1.4 - 1.8 kg.
• 5 dried New Mexico chili peppers (about 30 g)
• 4 dried guajillo peppers (about 30 g)
• 2 cups of boiling water
• 1/4 tsp whole coriander seeds
• 1/4 teaspoon cumin seeds
• 2 tablespoons of vegetable oil
• 3 cloves garlic, coarsely chopped
• Juice of half a lemon (about 1 tbsp)
• 110 g butter, room temperature
• Half an onion, cut into 4 pieces
• 1 stalk celery, cut into 4 pieces
• Special equipmentkitchen string

Preparation:

1. Split the dried peppers and discard the seeds and stems (you can leave the seeds in if you prefer a hotter harissa). Tear the peppers into large pieces and place them in a medium bowl. Pour 2 cups of boiling water over them and let them sit for 20 minutes to soften.
2. Place the coriander and cumin seeds in a small skillet and toast, swirling the pan over medium heat, until fragrant and the seeds are toasted, 2-3 minutes. Transfer the spices to a blender and add the vegetable oil, garlic, lemon juice, and 2 teaspoons of coarse salt. Process until smooth.
3. Using tongs, place the peppers in a blender along with 0.5 cups of the soaking liquid (discard the rest) and blend until smooth, about 2 minutes. Sprinkle the harissa with black pepper.
4. Position a rack in the middle of the oven and preheat the oven to 245°C.
5. In a small bowl, combine 6 tablespoons (90 g) butter and 1/4 cup harissa until smooth. Place the chicken, breast-side up, on a rack set on a rimmed baking sheet. Gently insert your index finger under the skin of the chicken and separate it from the breast and thighs.
6. Spoon the harissa butter under the skin of the breasts and thighs, pressing down to distribute the mixture evenly. Rub the outside of the chicken with the remaining 2 tablespoons (30 g) of harissa butter and season generously with salt and pepper. Stuff the cavity of the bird with onion and celery and tie the legs together with kitchen string.
7. Roast the chicken for 20 minutes, then reduce the heat to 200°C (400°F) and continue roasting until the chicken is crispy and golden brown and an instant-read thermometer inserted into the thigh (away from the bone) registers 160°F (71°C), about 45 more minutes. Remove the chicken from the oven and immediately brush the remaining harissa all over the chicken. Let it rest for 10 minutes, then serve.