Name: Roast chicken with preserved lemon
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 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

Roast chicken with preserved lemon

The sweet zing of chicken and lemon is always a great way to add flavour a texture to a chicken roast. Best served with steamed couscous, sliced red onion, parsley and roasted blanched almonds.

Serves 6

Cook

Marinate

Ingredients

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

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.

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.
Note

Women's Weekly Food