- Recipes
- Spiced Moroccan Chicken with Lemon and…
Ingredients
- 1 whole chicken , around 2kg
- 1 bottle Cooking Spray
- 1 lemon , juiced and rind finely grated
- 1 tbsp harissa paste , or one chilli, deseeded and finely chopped
- 1 tsp ras-el-hanout spice
- 500g potatoes , preferably Charlotte, cut into wedges
- 1 cinnamon stick
- 1 bay leaf
- 1 star anise
- 300ml chicken stock
- 6 garlic cloves , unpeeled
Method
Step 1
Pre heat the oven to 220°C/200°C Fan Assisted/Gas Mark 7.
Step 2
Spray the chicken generously with Lurpak® Cooking Mist, squeeze over the lemon juice and season with salt and black pepper. Place the chicken into a large roasting tray, breast-side down, and roast for 20 minutes.
Step 3
Mix the Harissa paste, or chopped chilli, and Ras-el-hanout to a small bowl. Remove the chicken from the oven, turn it over and coat with the spice mixture. Add the potatoes to the roasting tin, along with the cinnamon stick, bay leaf, star anise and grated lemon rind or chopped preserved lemon. Pour in the chicken stock and scatter over the garlic cloves.
Step 4
Reduce the oven to 180°C/160°C Fan Assisted Gas Mark 3 and roast the chicken for 1½ hours, or until the juices run clear.
Step 5
Remove the chicken from the pan and cover lightly in foil, drain off the reserved juices into a jug and return the potatoes to the oven for 10 minutes. Serve immediately.
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