Moroccan-style roast chicken
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Moroccan-style roast chicken
Spiced with ras el hanout & chilli
Spiced with ras el hanout & chilli
Serves 4 to 6
Cooks In1 hour 30 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 301 15%
Fat 14.1g 20%
Saturates 3.6g 18%
Sugars 0.3g 0%
Salt 1g 17%
Protein 43.9g 88%
Carbs 0.5g 0%
Fibre 0g -
Of an adult's reference intake
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
Recipe From
Jamie Magazine
By Georgie Hayden
Method
- Preheat the oven to 180ºC/350ºF/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.