Roast chicken (Moroccan style) - Cooking Tricks

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Tuesday, October 11, 2016

Roast chicken (Moroccan style)


This quick and easy roast chicken recipe requires minimal effort for a whole lot of flavour – enjoy
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

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. 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.
  3. Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
  4. Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
  5. 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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