Ingredients
-
1
-
1
-
1
-
3
-
1
-
1
-
1
-
1
-
12
-
2
-
-
1/2 - 1
-
4
-
-
Directions
Chicken Charmoula, Fragrant toasted spices, olives and preserved lemons make this Moroccan-style chicken a dish to be savoured Time doesn’t include marinating , I made this with chicken breasts There is a lot of marinade paste, you could easily halve or quarter it Although we like all the ingredients, we didn’t love it like we thought we would , I loved the spice mix in this And I also loved the coolness of the yogurt sauce and the way it complemented the chicken used chicken breast and marinated it for several hours Just lovely!
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Steps
|
1
Done
|
Dry-Fry (temper) the Cumin and Coriander Seeds For 30-60 Seconds in a Small Frying Pan Over Medium Heat. |
|
2
Done
|
Once the Seeds Smell Toasty and Begin to Brown, Immediately Remove from the Heat. Then Pound Them Together Using a Pestle and Mortar. |
|
3
Done
|
Put the Onion, Garlic and Chopped Herbs in a Food Processor Along With the Toasted Spices, Ginger and Paprika. Blitz Until the Mixture Looks Reasonably Smooth. |
|
4
Done
|
Scrape the Mixture Into a Bowl and Add the Chopped Olives and Preserved Lemon. |
|
5
Done
|
Stir in a Bit of Olive Oil to Slacken the Mixture Further to a Paste. Season to Taste With Cayenne, Salt and Pepper. |
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6
Done
|
Slash the Chicken in Several Places to Allow the Flavours to Penetrate. |
|
7
Done
|
Slap the Paste All Over the Chicken, Pressing It Into the Slashes. Cover With Plastic Wrap and Leave in the Fridge For at Least 2 Hours, but Overnight If You Can. |
|
8
Done
|
Remove the Chicken from the Fridge and Leave to Stand For About 30 Minutes to Allow It to Come Back to Room Temperature Before Cooking. |
|
9
Done
|
Preheat the Oven to 400f |
|
10
Done
|
Place the Chicken in a Roasting Pan and Roast For 30-35 Minutes, or Until the Juices Run Clear When the Meat Is Pierced to the Centre With a Fork. |
|
11
Done
|
to Make the Yoghurt Sauce, Slacken the Yoghurt With the Milk, Then Stir in the Remaining Ingredients. |
