This is one of those recipes I make every 2-3 weeks because I can’t stop making it. I actually get cravings for the preserved lemons that taste just like lemon candy. This recipe is so tasty due to all the layers of flavor that come from the curry spice blend, preserved lemon, and Harissa (a Moroccan red chili paste.) Since the chicken is marinated overnight and roasted in the oven for several hours the chicken always turns out tender and juicy. For side dishes, I like to pair the chicken with Moroccan roasted potatoes and curried orange couscous.
Roasted Moroccan Chicken with Preserved Lemons
(Makes 4 Servings)
Printable Version
Ingredients:
- 2 tbsp Olive Oil
- 1 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1 whole 4 lb chicken, cleaned and trussed
- 1 1/2 teaspoon ginger
- 3/4 cup chicken stock
- 1 preserved lemon, rinsed and sliced thin
- 1 tablespoon harissa
- 1 tablespoon honey
- 1/4 cup parsley, chopped for garnish (optional)
- salt and pepper to taste
Directions:
- Mix the paprika, cayenne, cumin, turmeric, ginger, and cinnamon in a bowl.
- With a towel, dry the chicken and rub with the olive oil. In a shallow pan, pat the whole chicken with the dry spices. Loosen the skin and rub in the spices under the skin and into the body cavity.
- Put the preserved lemon slices under the skin and around the chicken. Pour in the chicken stock.
- Spread the Harissa and honey onto the chicken evenly.
- Let sit for 8 hours or overnight in the refrigerator.
- In a preheated 375F oven roast the chicken for 2 hours or until a meat thermometer reads 170F.