Moroccan-style roast chicken

Moroccan-style roast chicken

main courses | serves 4–6

1. Preheat the oven to 180C/gas 4. Finely chop 1 of the lemons and bash together with the ras el hanout, dried chilli and a pinch of salt and 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 80 mins, until the skin is sticky and chicken is cooked. Scatter with coriander leaves to serve.

 

Recipe Georgie Socratous
Photo Myles New


from Issue 16

ingredients

•2 preserved lemons
• 1 tbsp ras el hanout
• 1 dried chilli
• 1.6kg chicken
• olive oil
• 1 tsp unsprayed rose petals (optional)
• coriander leaves, to serve

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