Recipe

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
  • 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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