The sweet zing of chicken and lemon is always a great way to add flavour a texture to a chicken roast. Best served with steamed couscous, sliced red onion, parsley and roasted blanched almonds.
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Ingredients
Method
1.Remove flesh from preserved lemon; discard flesh. Rinse rind well. Finely chop rind of 1 wedge; thinly slice rind of the other wedge. Refrigerate sliced rind until required. Combine chopped rind, garlic, spices and half the oil in a large bowl with chicken. Cover; refrigerate for 3 hours or overnight.
2.Preheat oven to 180°C/350°F.
3.Combine saffron and the water in a small heatproof bowl.
4.Heat remaining oil in a large roasting pan over medium heat; cook chicken, in batches, until browned both sides. Remove from pan.
5.Cook onion in same pan for 5 minutes or until softened. Add saffron mixture; bring to the boil. Spread onion mixture evenly over base of dish; arrange chicken on top, in a single layer.
6.Transfer pan to oven; roast chicken for 35 minutes. Add thinly sliced rind and olives; roast a further 25 minutes or until chicken is cooked through.
7.Just before serving chicken, top with coriander.
Only the rind of preserved lemon is used. Rinse the rind well before using.
We used brine-cured sicilian olives for their lovely flavour and texture, but you could use kalamata olives instead.
Serve with steamed Israeli couscous mixed with coarsely chopped fresh flat-leaf parsley.
Note
