Moroccan Lemon Chicken Recipe

Step by Step Method

Step 1

Place in food processor: saffron, ginger, black pepper, cumin, salt and lemon peel. lemon juice, olive oil, coriander and parsley; pulse.

Step 2

Rub mixture over inside and out of clean dry chicken, leave to marinate over night.

Step 3

Place in baking dish that is not tight and the chicken needs room for the hot air to move around.

Step 4

Cover with tin foil and place in preheated oven 425 Fahrenheit for 30 minutes.

Step 5

Take out of oven and add olives, inside the chicken.

Step 6

Slice preserved lemons and place on skin,or use lemons and if the chicken has made any juice carefully spoon over the chicken, if not you may want to add a little more vegetable oil on the chicken and put back in oven for another hour, still covered with foil, then take the chicken in the baking dish out of the oven.

Step 7

Spoon any juices over the chicken, this will displace any marinade, this is ok, then

Step 8

Take out the chicken out of the baking dish and into another roasting tin, you are going to put this back into the oven to brown the skin. Put back in the oven uncovered for another 20-30 minutes for the skin to crisp.

Step 9

To the remaining chicken juices, in the old baking tin, add 3 teaspoons of corn starch to begin making a gravy, mix into the chicken juice, add 2 cups of vegetable stock to the chicken juices in the dish, and gently heat on the top of stove on a very low heat while chicken is browning in oven,