Happy Friday to you one and all. Since I have stopped drinking and taking in caffeine – I understand if you don’t want to be friends any longer… ; ) – I have actually started looking forward to my weekends even more. I know, it’s so weird. I don’t miss the inevitable drinking. Instead I look forward to a clear headed Saturday and feeling good for the week ahead on Sunday night.
So whether you will be drinking or not, if, like me you pretty much always enjoy a roast of some kind on a Sunday, you may want to check out my latest vlog. It’s a simple, classy and delicious little marinade featuring preserved lemons.
Now, you may have never heard of preserved lemons, let alone tried them. But be assured that all the big supermarkets – and small delis – do stock them. They add a salty tang to everything they come into contact with. I love them, always have. This old chicken tagine recipe features them in a tomatoey stew. Also well worth checking out. Good grief, that recipe is from almost 4 years ago! Ahhh, I was pregnant with Bea…
Anyway. Here’s the video, recipe below. Enjoy your weekend duckies!
Oh, and please do give the video a thumbs up if you like it, remember to SUBSCRIBE too!
2 preserved lemons, pulp discarded and rinsed
3 cloves garlic, peeled
1 teaspoon ground cumin
1 teaspoon paprika
8-10 tablespoons extra virgin olive oil
Bunch fresh coriander
Bunch fresh mint
- Preheat oven to 190C.
- Scoop our pulp from lemons, rinse well in cold water.
- Whizz up the marinade ingredients.
- Smother chicken – I also put some under the skin. Leave for a few hours if you want. I didn’t and it was fine.
- Roast for about 1 hour 15 minutes or until done.
- If you want to make it less charred – I like that though – simply pop some foil on for last 20 mins.
- Rest for at least 30 mins.
- Serve with quinoa and spinach. Simply cook the quinoa (1 part quinoa to 2 parts cold water with a large pinch of salt and boil for 15 mins). Wilt spinach with some butter. Mix the two. Drizzle with oil.
- I also warmed the juices up and napped those over for a little sauce.