Moroccan Roasted Chicken with Preserved Lemon Sauce
26 ingredients · from Kuzina With Simo
Ingredients
- 1 Chicken (1.5 kg / 3 lbs)
- 2 lemons' worth Lemon juice
- 2 tablespoons Salt
- some Parsley
- equal amount to lemon juice Water
- pinch Saffron
- 1 cup Boiling hot water
- half a teaspoon Ginger
- quarter of a teaspoon Cinnamon
- to taste Black pepper
- to taste Salt
- 1 teaspoon Harissa
- 2 crushed Garlic cloves
- a quarter chopped very thin Preserved lemon
- 2 tablespoons Olive oil
- 1 tablespoon Vegetable oil
- 1 tablespoon Ghee
- 2 medium grated and drained of all water Onions
- 2 tablespoons Parsley
- 2 crushed Garlic cloves
- a quarter chopped very thin Preserved lemon
- 1 teaspoon Harissa
- same amount as used in marinade, minus salt Spices (from marinade)
- all of it Marinade leftovers
- 1.5 cups / 400 ml Hot water
- 20 Dark purple olives (or Kalamata)
Method
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Watch the original: “Moroccan Roasted Chicken with Preserved Lemon Sauce” by Kuzina With Simo. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.
