Baharat-Spiced Whole Roasted Chicken with Schmaltz-Confit Fennel & Pomegranate Glaze

Instructions

1. 1

   Preheat your oven to 425 degrees Fahrenheit (220 C). In a small bowl, whisk together 2 tbsp Baharat spice blend, 1 tbsp sumac, 3 tsp kosher salt, and 2 tbsp extra virgin olive oil to create a thick, fragrant paste. This is the flavor armor for our bird.

   5 min

   Tip: If your Baharat blend doesn't have black pepper, add a generous grind here.

2. 2

   In a large, heavy-bottomed roasting pan or 12-inch cast iron skillet, toss together the thick wedges of 2 large fennel bulbs, the peeled halves of 6 large shallots, 1 medium orange cut into wedges, and the halves of 1 whole head garlic. Drizzle with the remaining 2 tbsp extra virgin olive oil and sprinkle with 1 tsp kosher salt. Spread them into an even layer to create a bed.

   10 min

   Tip: Keep the garlic skin on; it protects the cloves from burning and they will slip out like savory caramel later.

3. 3

   Thoroughly pat the 1 whole chicken dry with paper towels (dry skin means crispy skin!). Stuff the cavity with the halves of the remaining 1 whole head garlic and the halves of the remaining 1 medium orange. Using your hands, aggressively massage the Baharat spice paste all over the chicken, getting into the creases of the thighs and wings. Place the chicken directly on top of the vegetable bed.

   10 min

   Tip: Don't bother trussing the chicken. Leaving the legs splayed allows the heat to penetrate the dark meat faster and gives us more crispy skin.

4. 4

   Transfer the roasting pan to the middle rack of the oven. Roast undisturbed for 45 minutes. The chicken fat (schmaltz) will start melting down into the fennel and shallots, essentially confiting them in savory, spiced juices.

   45 min

   Tip: If the skin is browning too rapidly at the 30-minute mark, tent loosely with foil.

5. 5

   While the chicken is doing its glorious thing in the oven, let's make the glaze. In a small bowl, whisk together the 3 tbsp pomegranate molasses, 1 tbsp honey, and 1 tbsp harissa paste until smooth.

   5 min

   Tip: Pomegranate molasses varies in tartness. Taste this glaze—if it makes you pucker too much, add another tiny squeeze of honey.

6. 6

   Now for the foundation: our tahini. In a medium bowl, vigorously whisk the 1/2 cup tahini paste, 1 tbsp preserved lemon, 2 tbsp lemon juice, and 0.5 tsp kosher salt. It will seize up and look clumpy—don't panic! Slowly drizzle in the 1/4 cup ice water while whisking constantly until it blooms into a pale, fluffy, cloud-like sauce.

   10 min

   Tip: Ice water is the secret to perfectly emulsified, brilliant white tahini. Trust the process.

7. 7

   Toast the 1/4 cup pine nuts in a dry skillet over medium-low heat until golden and fragrant, about 4 minutes. Set aside to cool. Roughly chop the 1 massive handful fresh dill and 1 massive handful fresh cilantro.

   10 min

   Tip: Watch the pine nuts like a hawk. They go from golden to burnt in a matter of seconds.

8. 8

   After 45 minutes, pull the chicken out of the oven. Using a pastry brush, generously paint the entire bird with the pomegranate-harissa glaze. The hot skin will immediately start to caramelize the sugars.

   5 min

   Tip: Work somewhat quickly here so the oven doesn't lose too much heat.

9. 9

   Return the glazed chicken to the oven for another 15 minutes, or until the juices between the leg and thigh run clear and a thermometer reads 165 degrees Fahrenheit. The glaze should be sticky, lacquered, and deeply bronzed.

   15 min

10. 10

    Carefully transfer the chicken to a cutting board to rest for at least 15 minutes. This is non-negotiable! If the fennel and shallots in the pan look like they need a little more color, pop the roasting pan back into the oven while the chicken rests.

    15 min

    Tip: Use a spatula to gently scrape the bottom of the roasting pan; those crusty bits attached to the fennel are pure gold.

11. 11

    To serve, create a massive, dramatic swoosh of the preserved lemon tahini across a large serving platter. Arrange the schmaltz-confit fennel, shallots, and roasted oranges over the tahini. Carve the rested chicken and pile it magnificently on top. Scatter generously with the fresh dill, cilantro, and toasted pine nuts. Bring it to the table and watch the room fall silent.

    5 min

    Tip: Pour any resting juices from the cutting board directly over the carved chicken before garnishing.