Moroccan Chicken & Preserved Lemon

Moroccan Chicken & Preserved Lemon

Looking for a lighter, more spring-like take on Sunday roast? Try Forest Lodge Chef, Maja Palmer’s deliciously zingy roast chicken recipe.

You’ll need:

1 x 1.5kg free-range chicken

1 x large onion, finely chopped

4 x garlic cloves

100g butter

1tbsp ground ginger

1tbsp ground cinammon

3/4 tsp turmeric

3/4 tsp saffron strands

10g fresh coriander leaves, finely chopped

10g fresh parsley, finely chopped

100g preserved lemons, finely sliced (if no preserved lemons available, use fresh lemons)

Method

1. 1. Melt the butter and mix in all the ingredients.

2. Cover the chicken in the mixture, gently massaging into the skin.

3. Place in the oven and roast on 200°C/fan 180°C until the juices run clear and it’s cooked all the way through.

4. As a roast potato alternative serve with your choice of rice, quinoa, cous cous, buckwheat, salad or flatbreads – healthy, nutritious and oh-so-tasty!

Recipe by Forest Lodge Chef, Maja Palmer