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Moroccan Lemon Chicken
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 20 mins
- Serves:
- 4-6
Matt Tebbutt’s slow-cooked chicken incorporates the mellow tanginess of preserved lemons, a common ingredient in Moroccan cooking
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Ingredients
Method
1. Preheat the oven to 180C/gas 4.2. Place the chicken in a large saucepan with all the ingredients, except the preserved lemons and couscous.
3. Half cover the chicken with water and simmer over a low heat for about 20 minutes, turning occasionally.
4. Transfer the chicken to the oven and cook until the chicken is tender and the liquid reduced - about 1 hour. Add a little more liquid if it becomes too dry.
5. Stir in the chopped preserved lemon and serve with couscous.
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Latest Comment
Nina from Cape Town. Made this dish for a bunch of friends and it is really wonderful. Thank you.
... and the chicken was cooked whole, not jointed (and looked fantastic).
"Place the chicken ... with all the ingredients ..."?
This is not as demonstrated on the show. The herbs were added later, with the lemon, after the chicken was cooked and removed.
Looks prettier - not sure which is more authentic.