Moroccan lemon spatchcock chicken

By admin
11 August 2014

The spicy, lemony chermoula marinade used for this delicious Moroccan chicken is suitable for other types of meat too.

Serves 6 Preparation: 20 min Standing: 30 min for marinade; 1 hour or overnight for chicken Cooking: 1 hour

CHERMOULA MARINADE

2 onions, finely diced

5 ml (1 t) fresh ginger, grated

15 ml (1 T) chilli flakes

15 ml (1 T) ground cumin

15 ml (1 T) paprika

handful of fresh parsley, chopped

handful of fresh coriander, chopped

2 bay leaves

½ lemon, finely chopped

125 ml (½ c) olive oil

juice of ½ lemon

CHICKEN

1,2 kg whole chicken

45 ml (3 T) oil

2 ml (½ t) ground cumin

2 ml (½ t) ground ginger

1 cinnamon stick

4 garlic cloves, crushed

2 onions, halved and finely sliced

salt and pepper

2 tomatoes, peeled, seeded and chopped

small handful of fresh parsley, chopped

small handful of fresh coriander, chopped

2 potatoes, peeled and cut into wedges

250 ml (1 c) water

1 Chermoula marinade: Mix the ingredients well and set aside for 30 minutes for the flavours to develop.

2 Chicken: Wash and dry the chicken. Put it on a work surface with the breast side down. Starting at the thigh side, cut along one side of the backbone with kitchen scissors. Turn the chicken around and cut along the other side of the backbone. Discard the backbone. Open up the chicken, turn it breast side up and press on the breastbone to flatten and open out.

3 Rub the chicken all over with 125 ml (½ c) of the chermoula marinade, cover and refrigerate for 1 hour or overnight.

4 Preheat the oven to 220 °C.

5 Put the chicken in a greased roasting pan and roast for 20 minutes. Remove the chicken from the pan. Reduce the oven temperature to 180 °C

6 Put the oil, cumin, ginger, cinnamon, garlic, onions, salt and pepper in the roasting pan. Stir to mix. Add the tomatoes, parsley, fresh coriander, potatoes and water. Return the chicken to the pan and roast for 40 minutes or until the potatoes are soft and the chicken is done.

7 Serve the chicken with the remaining chermoula and the potato mixture.

-Hope Malau

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