Roast chicken with olives and preserved lemon
Apr 30, 1976 2:00pm- 20 mins preparation
- 1 hr 15 mins cooking
- Serves 6
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Ingredients
Roast chicken with olives and preserved lemon
- 2 wedges of preserved lemom
- 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 tumeric
- 2 tablespoon olive oil
- 6 chicken marylands
- 1/4 teaspoon saffron threads
- 1 cup (250ml) boiling water
- 4 medium brown onions (600g), sliced thinly
- 150 gram pitted sicilian green olives
- 1 cup loosely packed fresh corriander leaves
Method
Roast chicken with olives and preserved lemon
- 1Remove flesh from preserved lemon; discard flesh. Rinse rind well. Finely chop rind of 1 wedge; thinly slice rind of the other wedge.
- 2Combine chopped rind, garlic, spices and half the oil in a large bowl with chicken. Cover; refrigerate 3 hours or overnight.
- 3Preheat oven to 180°C/350°F.
- 4Combine saffron and the water in a small heatproof bowl.
- 5Heat remaining oil in a large frying pan; cook chicken, in batches, until browned both sides. Remove from pan.
- 6Cook 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.
- 7Roast chicken for 35 minutes. Add thinly sliced rind and olives; roast a further 25 minutes or until chicken is cooked through.
- 8Just before serving chicken, top with coriander.