Saturday, November 25, 2017
Home > Moroccan-style roast chicken

Moroccan-style roast chicken


  1. 2 preserved lemons
  2. 1 tablespoon ras el hanout
  3. 1 dried chilli
  4. 1 x whole 1.6kg free-range chicken
  5. olive oil
  6. 1 teaspoon rose petals (unsprayed) , optional
  7. a few sprigs of fresh coriander


Serves 4 to 6
Cooks In 1H 30M
Difficulty Not too tricky
Kid friendly


Preheat the oven to 180ÂșC/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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