Moroccan inspired Preserved Lemon and Cumin Roast Chicken
This Moroccan inspired Preserved Lemon and Cumin Roast Chicken is the result of some experimentation. If you know me then you may know that I am a little obsessed with roast chicken and as such roast chicken is the one recipe that I have researched alot and tried to make in a gazillion different ways.
Ingredients
First Stage
- 1.5 kg Chicken Skin On, Cleaned and Giblets removed
- Salt
- 500 ml Buttermilk
Second Stage
- 2-3 tablespoon Olive Oil
- 1 large Preserved Lemon Pips removed and chopped fine
- 1 large Lemon Zest Of
- 1 teaspoon Cumin Seeds
- 1 teaspoon Coriander Seeds Lightly crushed in a pestle and motor (Optional)
- 8 cloves Garlic Peeled
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Turmeric Powder
- 75 g Butter
- Salt and Pepper
Instructions
- Preheat oven to 220 C/Gas Mark 7.
First Stage
- Season the chicken generously and allow to sit for 30 minutes.
- Add 1 tablespoon Sea Salt to the Buttermilk and pour into a resealable bag. Add the chicken to the bag and make sure the entire chicken is marinated in buttermilk. You may need to double bag. Put into the fridge for 24 hours.
- Remove the chicken from the fridge one hour before you want to cook and remove as much of the buttermilk as possible.
- Blend together the lemon, cumin, coriander, garlic, smoked paprika, turmeric, butter, salt and pepper.
- Loosen the skin from the breast and spread the blended butter mixture under the skin of the chicken as far as you can. Season generously, both inside and out.
- Tie the legs together.
- Place the chicken breast side down, into a narrow 10 inch pot or shallow roasting tin. Try and keep th legs pointed towards the back of the oven.
- Place into the oven and leave to cook for 30 minutes basting once every 15 minutes. Turn the chicken onto its back and cook for 30 minutes basting at 15 minutes.
- Turn the heat up to 250 C/Gas Mark 9 and cook for a further 15 minutes.
- Remove from the oven and rest for 10 minutes before serving.
Notes
Storage
Leftovers:- Once cooled, carve the chicken and store in an airtight container in the fridge for up to 3–4 days.
- Keep any pan juices separately; they make an amazing sauce or can be stirred into rice or couscous for extra flavor.
- You can freeze carved chicken in portions for up to 2 months. Wrap tightly in cling film and place in a freezer-safe bag or container.
- Thaw overnight in the fridge before reheating gently in the oven at 160°C/320°F with a splash of water or stock to keep it moist.
- The best way to reheat without drying it out is in a low oven (150–160°C / 300–320°F) for 15–20 minutes, covered loosely with foil.
- For crispy skin, remove the foil in the last 5 minutes of reheating.
Variations
1. Spicy Twist:- Add harissa paste or smoked paprika to the marinade for a smoky, fiery edge.
- A pinch of cayenne pepper also works well if you like a gentle heat.
- Slide sprigs of thyme, rosemary, or bay leaves under the skin along with the marinade for an aromatic punch.
- A handful of chopped fresh parsley or coriander sprinkled over just before serving brightens the dish beautifully.
- If you don’t have preserved lemons, substitute with lemon zest and a squeeze of fresh lemon juice. Orange zest can add a sweeter twist.
- Replace buttermilk with plain yogurt mixed with spices; this tenderizes the meat even further and adds a silky richness.
- Add root vegetables like carrots, parsnips, and potatoes around the chicken while roasting. They absorb the flavors and make a complete meal in one pan.
- If you’re short on time, skip the 24-hour buttermilk soak. Rub the marinade directly under the skin and roast as usual. It will still be flavourful, though slightly less tender.
Nutrition
Calories: 404kcalCarbohydrates: 4gProtein: 23gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 117mgSodium: 166mgPotassium: 291mgFiber: 1gSugar: 1gVitamin A: 656IUVitamin C: 13mgCalcium: 35mgIron: 2mg
Tried this recipe?Let us know how it was!
