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Receta HONEY AND PRESERVED LEMON ROAST CHICKEN
by Tandy Sinclair

HONEY AND PRESERVED LEMON ROAST CHICKEN

roast chicken with a Moroccan twist

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 large free range chicken
  • 4 free range chicken wings
  • olive oil for rubbing
  • salt and freshly ground black pepper
  • ras el hanout spice
  • preserved lemons
  • honey
  • butter
  • carrots
  • tomotoes

Direcciones

  1. preheat the oven to 180 deg C
  2. rinse the chicken with cold water and pat dry
  3. season the cavity with salt and black pepper
  4. rub some olive oil into the skin and season with salt, pepper and ras el hanout
  5. remove the flesh from a preserved lemon and rinse under cold water and place into the cavity
  6. drizzle some honey over the skin of the chicken
  7. dot the skin with knobs of butter
  8. place the chicken wings into a roasting pan and season with salt and black pepper
  9. place the chicken breast side down on top of the wings
  10. put some baby carrots into the roasting pan and drizzle with honey
  11. roast the chicken for one hour
  12. remove and turn over and add in small tomatoes
  13. put back into the oven for 30 minutes
  14. remove and allow to rest while you make a jus from the juices
  15. carve, serve and enjoy