This keto sumac harissa roasted chicken is a flavorful Mediterranean dish that is marinated and baked in the oven. It makes for a very tender, tangy chicken that everyone will love.
Yup, everyone will love this dish. It may have quite a number of spices but it’s not a spicy hot dish, just lots of flavor.
If you are familiar with Middle Eastern dishes, you’ll know that they love their aromatic herbs and spices. It’s a healthy tasty chicken recipe that is naturally low in carbs and therefore keto-friendly.
Keto Harissa Sumac Chicken
This keto harissa sumac chicken produces the most tender, juiciest, tangiest chicken every time! It’s one that is sure to impress your family and friends since it’s not only delicious but stunningly beautiful.
It’s a roasted chicken with an Israeli twist. Look, whether you call this a Mussakhan roasted chicken, Mediterranean chicken, Israeli chicken, or Palestine chicken. Everyone will agree it’s the most aromatic flavor chicken they have tasted.
As someone who loves trying new spices to spice up her keto meals, pun intended, this dish made my palette sing!
What Is Harissa?
If you are not familiar with harissa, let me introduce you to this delicious condiment.
Harissa is a chile paste made from a variety of dried chili peppers some mild some hot. These peppers are then rehydrated with olive oil and further flavored with warm spices.
Basically, it’s a peppery condiment that originally came from Tunisia and is widely used in Moroccan, Tunisian, Libyan, Israeli, and Algerian dishes.
You’ll notice that harissa can vary in flavor widely. With some harissa being smoky while others have a more tangy flavor. You can find harissa sold as a paste or sauce.
In this recipe, I am recommending the use of harissa paste since it gives the most flavor impact in my opinion.
Wondering where to source it? The good news is that it’s easily found in most supermarkets today or can be ordered online.
What Is Sumac?
Perhaps, you have never used sumac in your cooking and are wondering exactly what it is. Sumac is a popular spice in the Middle East, with a rich culinary background that dates beyond the Roman empire.
The culinary berries of sumac are a vibrant shade of red. The berries are turned into a coarse powder and used as a ground spice after they are allowed to fully ripen and dry.
It is prized for its bold tart flavor and is used to bring out the natural flavors in a dish.
Sumac has a deep ruby red color and a citrusy flavor profile that imparts a level of brightness similar to lemon juice.
In fact, sumac smells and tastes like lemon, except that sumac is not quite as sour and even has a slightly sweet taste to it.
Make your chicken dinner the highlight of your week. The combination of warm spices and tanginess of sumac makes this a delicious memorable dish.
Perfect for special occasions or even a weeknight meal.
The following are the ingredients you’ll need to make this keto Mussakhan chicken. Note that the full printable recipe card is at the bottom of the page.
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- Whole chicken, approximately 5 pound
- Harissa paste
- Minced garlic cloves
- Ground sumac
- Cumin powder
- Allspice powder
- Cinnamon powder
- Garlic powder
- Onion powder
- Ginger powder
- Ground turmeric
- Coriander powder
- Olive oil
- Lemon juice
- Smokey paprika
- Sea salt
- Black pepper
- lemon slices
- Red onion finely chopped
- Flat-leaf parsley chopped
- Za’atar seasoning (optional topping)
How To Make A Keto-Friendly Sumac Harissa Roasted Chicken
Making this Morrish dish is very straightforward. You’ll start by making the marinade.
To do so simply combine the harissa paste, minced garlic cloves, ground sumac, ground cumin powder, allspice powder, cinnamon powder, garlic powder, onion powder, ginger powder, ground turmeric, ground coriander, olive oil, lemon juice, paprika, sea salt, black pepper.
Then place your chicken in a large baking dish and toss the chicken with the marinade. Cover the chicken with plastic wrap and marinate in the refrigerator for a minimum of 4 hours or overnight.
Once you are ready to bake leave the chicken in the marinade and place the chopped red onions around the chicken and top the chicken with the lemon slices.
You’ll bake in a preheated 375-degree oven. Roast the chicken for about 60 minutes, or until the chicken is just cooked through.
I like broiling on high the chicken for the last 3-5 minutes of cooking or until the chicken is golden brown.
I then garnish the top of the chicken with chopped parsley and za’atar seasoning.
I sure hope you will make this keto-friendly sumac harissa chicken. Please remember to tag us on Instagram and Facebook with your pictures if you decide to make it. I can’t tell you how encouraging it is to see how well you are all duplicating our little recipes.
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- 1 whole chicken, approximately 5 pounds
- 1 1/2 tablespoons of harissa paste
- 5 minced garlic cloves
- 2 tablespoons of ground sumac
- 1 teaspoon ground cumin powder
- 1/4 teaspoon of allspice powder
- 1 teaspoon of cinnamon powder
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1/2 teaspoon of ginger powder
- 1/4 teaspoon of ground turmeric
- 1 teaspoon of ground coriander
- 2 tablespoons of olive oil
- 1/4 cup of lemon juice
- 1/2 teaspoon of smokey paprika
- 2 teaspoons of sea salt
- 1 teaspoon of black pepper
- 2 lemons sliced
- 1 large red onion finely chopped
- 1/4 cup of flat-leaf parsley chopped
- 1 tablespoon of za'atar seasoning (optional topping)
- In a medium-size bowl prepare the marinade. Combine the harissa paste, minced garlic cloves, ground sumac, ground cumin powder, allspice powder, cinnamon powder, garlic powder, onion powder, ginger powder, ground turmeric, ground coriander, olive oil, lemon juice, paprika, sea salt, black pepper.
- Place your chicken in a large baking dish and toss the chicken with the marinade. Cover the chicken with plastic wrap and marinate in the refrigerator for a minimum of 4 hours or overnight.
- When ready to bake leave the chicken in the marinade and place the red onions around the chicken and top the chicken with lemon slices.
- Preheat oven to 375 degrees Roast the chicken for 60 minutes, or until the chicken is just cooked through.
- Broil the chicken for the last 5 minutes of cooking or until the chicken is golden brown.
- Garnish the top of the chicken with chopped parsley and za'atar seasoning.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
The recipe doubles easily making it a great dish for a crowd or for meal prepping.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 12.7gSaturated Fat: 1.9gCholesterol: 25mgSodium: 500mgCarbohydrates: 9.2gNet Carbohydrates: 2.7gFiber: 6.5gSugar: 2.1gProtein: 9g