“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
- Preheat the oven to 180��C/350��F/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.
source: https://www.jamieoliver.com
0 Response to "Moroccan-style roast chicken"
Post a Comment