Moroccan Lemon Chicken

Matt Tebbutts slow-cooked chicken incorporates the mellow tanginess of preserved lemons, a common ingredient in Moroccan cooking
By Matt Tebbutt
Moroccan Lemon Chicken
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 1 x 2 kg chicken, jointed
  • 2 tbsp olive oil
  • 1 onion, peeled and grated
  • 1 tsp turmeric
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 bunch of coriander, chopped
  • 1 bunch parsley, chopped
  • 1-2 preserved lemons, seeds removed and chopped
  • couscous, to serve

Method

1. Preheat the oven to 180C/gas 4.

2. Place the chicken in a large saucepan with all the ingredients, except the preserved lemons and couscous.

3. Half cover the chicken with water and simmer over a low heat for about 20 minutes, turning occasionally.

4. Transfer the chicken to the oven and cook until the chicken is tender and the liquid reduced - about 1 hour. Add a little more liquid if it becomes too dry.

5. Stir in the chopped preserved lemon and serve with couscous.

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