Roast chicken with preserved lemon
The sweet zing of chicken and lemon is always a great way to add flavour a texture to a chicken roast. Best served with steamed couscous, sliced red onion, pars
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1/4 cup finely chopped preserved lemon rind
- 6 cloves garlic, crushed
- 1 1/2 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon chilli flakes
- 1/2 teaspoon ground turmeric
- 2 tablespoons olive oil
- 2 1/2 kilograms chicken thigh cutlets
- 1/4 teaspoon saffron threads
- 1 cup (250ml) boiling water
- 4 medium brown onions (600g), sliced thinly
- 4 wide strips preserved lemon rind
- 150 grams drained green olives
- 1 cup loosely packed fresh coriander leaves
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