This is from a North African cookbook. The dish is actually supposed to be a boiled chicken dish, and I didn't realize that when I went to make the recipe the first time. I thought the dish wouldn't be as flavorful all simmered together, but I made the recipe as directed anyway. Well.... it was ok, but nothing to write home about, and it was a little ugly, too, so it didn't make nice pictures. I decided to do it again, roasting it like I had thought in the first place, and I loved it! Our whole family loves, loves, loves whole roasted chicken!
I did use preserved lemons the first time I made this, and I actually made my own! Here is the method. However, I didn't really like the taste of the preserved lemons.... for some reason, they tasted kind of pine-sol-y to me. So when I made this the second time, I just served it with fresh lemons.
adapted from The North African Kitchen
1-2 onions, finely chopped
3 -4 garlic cloves, crushed
1 bunch fresh cilantro, finely chopped
1 bunch fresh flat leaf parsley, finely chopped
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon black pepper
2 lemons, juiced
1/4 cup extra virgin olive oil
1/4 cup water
1 roasting chicken
1 preserved lemon, finely sliced, OR a fresh lemon, sliced
5 1/2 ounces olives (purple and green variety)
2. Roast for about 1 1/2 hours or until meat reaches 180 F on a thermometer or chicken juices run clear. When chicken is cooked through, add the remaining cilantro and parsley and pour over the remaining lemon juice. Leave to simmer for a few more minutes to thicken the sauce. Arrange chicken on a dish and garnish with slices of preserved lemon and olives.
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