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I have been roasting my garlic for an hour, mashing it up and storing it in the fridge, but that takes a long time. I'm willing to give this a try.
Assistant Village Idiot
Anyone here ever have fresh harissa? I used to eat it in Tunisia, with their incredible fresh local pain (french bread), using the crusty bread to sop up the harissa. An hors d'oeuvre, before the fish course. This sounds like a great way to prepare the garlic part of the harissa recipe.
I'm with the good Captain. Microwaving makes steamed, mushy garlic. It's spreadable, and I'd do it in a pinch, but it lacks the soft caramelization that roasting adds, both in flavor and color.
Better still is to break up several heads of garlic and distribute the unpeeled cloves in and around the chicken you're about the roast. Those little beauties are wonderful, especially the ones in the bottom of the pan that get drenched in the rendering chicken fat and juices. Yum.