Quick & Easy

Roast chicken with olives and preserved lemon

1H 15M
1H 35M



1.Remove flesh from preserved lemon; discard flesh. Rinse rind well. Finely chop rind of 1 wedge; thinly slice rind of the other wedge.
2.Combine chopped rind, garlic, spices and half the oil in a large bowl with chicken. Cover; refrigerate 3 hours or overnight.
3.Preheat oven to 180°C/350°F.
4.Combine saffron and the water in a small heatproof bowl.
5.Heat remaining oil in a large frying pan; cook chicken, in batches, until browned both sides. Remove from pan.
6.Cook onion in same pan for 5 minutes or until softened. Add saffron mixture; bring to the boil. Spread onion mixture over the base of a large shallow ovenproof dish; arrange chicken on top, in a single layer.
7.Roast chicken for 35 minutes. Add thinly sliced rind and olives; roast a further 25 minutes or until chicken is cooked through.
8.Just before serving chicken, top with coriander.

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