Roast chicken with preserved lemon

ingredients

• Roast chicken with preserved lemon

  • 1/4 cup finely chopped preserved lemon rind
  • 6 clove garlic, crushed
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon chilli flakes
  • 1/2 teaspoon ground turmeric
  • 2 tablespoon olive oil
  • 2.5 kilogram chicken thigh cutlets
  • 1/4 teaspoon saffron threads
  • 1 cup (250ml) boiling water
  • 4 medium brown onions (600g), sliced thinly
  • 4 wide strips preserved lemon rind
  • 150 gram drained green olives
  • 1 cup loosely packed fresh coriander leaves

method

• Roast chicken with preserved lemon

  • 1

    Combine chopped lemon rind, garlic, spices and half the oil in a large bowl with chicken. Cover; refrigerate for 3 hours or overnight.

  • 2

    Preheat oven to 180°C (160°C fan).

  • 3

    Combine saffron and the water in a small heatproof bowl.

  • 4

    Heat remaining oil in a large frying pan; cook chicken, in batches, until browned both sides. Remove from pan.

  • 5

    Add onion to same pan; cook for 5 minutes or until softened. Add saffron mixture to pan; bring to the boil. Spread onion mixture into a large shallow baking dish; add chicken, in a single layer. Transfer to oven; roast, uncovered, for 20 minutes.

  • 6

    Sprinkle lemon rind strips and olives over chicken; roast, uncovered, for 25 minutes or until cooked through.

  • 7

    Serve chicken sprinkled with coriander.

notes

We used brine-cured sicilian olives in this recipe for their lovely flavour and texture. Crack them open but leave the seeds in; use the flat blade of a large knife to split the olives. Remember to warn your guests about the seeds before they start eating.