Baked Moroccan Chicken

Preserved lemons with chicken is tastebuds’ dream! This super-juicy, herby whole baked chicken is great for a delicious weekend treat.

INGREDIENTS

• 1 whole chicken, skin off, chopped
• 50ml olive oil
• 2 onions, thinly sliced
• 2 tbsp chopped coriander
• 3 tbsp chopped parsley
• 2 bay leaves
• 3 cloves garlic, finely chopped
• 1/2 tsp ground ginger
• 1 tsp ground black pepper
• 1 tsp turmeric
• 1 tsp salt

For the sauce

• 1 tbsp olive oil
• 100g green olives
• 1 preserved lemon, quartered and seeds removed

METHOD

1. In a large bowl, mix the chicken pieces, olive oil, onions, spices, bay leaves, salt and garlic. Marinade for at least 2 hours, or longer if you can.
2. Add the marinated chicken to an oven tray and cover with foil. Cook in an oven preheatedto 180 ̊C for 60-75 minutes (or until the chicken is cooked through and tender).
3. Once cooked, remove the chicken and reserve the cooking juices along with the onions.
4. Add the preserved lemon, olives, olive oil, and simmer gently for 5 to 10 minutes,adding a splash of water or chicken stock if it’s a bit dry. Return the chicken to the pot to heat through.
5. Toss in the chopped herbs and mix thoroughly before serving.