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Moroccan-style roast chicken




Ingredients:

2 preserved lemons
1 tablespoon ras el hanout
1 dried chilli
1 x 1.6kg whole free-range chicken
olive oil
1 teaspoon rose petals (unsprayed) , optional
a few sprigs of fresh coriander

Method:

Preheat the oven to 180ºC/350ºF/gas 4.

Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.

Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.

Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.

Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.

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