Roast chicken with preserved lemon marinade

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!

Ingredients:
 
1 x 1.6KG free-range chicken

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

Instructions: 
  1. Preheat oven to 190C.
  2. Scoop our pulp from lemons, rinse well in cold water.
  3. Whizz up the marinade ingredients.
  4. Smother chicken – I also put some under the skin. Leave for a few hours if you want. I didn’t and it was fine.
  5. Roast for about 1 hour 15 minutes or until done.
  6. If you want to make it less charred – I like that though – simply pop some foil on for last 20 mins.
  7. Rest for at least 30 mins.
  8. 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.
  9. I also warmed the juices up and napped those over for a little sauce.
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4 Comments

  1. March 12, 2016 / 9:02 am

    Have you really stopped drinking? I'm very jealous. I tried, but have failed a bit this week – felt GREAT last week when I didn't drink though – need to hold onto that feeling! hx

  2. March 12, 2016 / 10:58 am

    Hi Helen – Yes I have! I have very erratic moods so the doctor wants to see if it's the alcohol or something else. I don't drink much day to day but I am a big social drinker and don't have a very effective off switch!! It's great actually I feel so much better and I'm sleeping really well X

  3. March 17, 2016 / 10:27 am

    Loving this recipe. Perfect to lift us all at the start of Spring.

    Gosh well done on the not drinking. I am a party girl (hence the many cocktail recipes that appear on my blog!) and find as I get older that I just can't do it anymore. Really knocks me all week. Elinor x

  4. March 17, 2016 / 10:30 am

    Hi Elinor! Thanks! Yeah I am – or was – too!! And the whole getting older thing, yep, exactly, that's why I've quit. I've spent 20 years in a cycle of healthy living all week then social binge drinking at weekends. The transition to grown up from wild party person has proved quite challenging for me!! I've finally got there. I hope so anyway. I'm not against drinking, far from it. It just messes my head up too much and my kids deserve an energetic mum all the time, not just 60% of the time XX

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