Best Roast Chicken With Preserved Lemons Marinade Recipes

ROASTED CHICKEN WITH PRESERVED LEMONS

Steps:

• Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
• Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
• Remove from oven, and allow to rest for 15 or 20 minutes.
• Reduce juice from pan over medium heat. Pour over carved chicken.

MOROCCAN CHICKEN WITH SAFFRON AND PRESERVED LEMON

Steps:

• Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight.
• Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more.
• Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter.
• Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.

MOROCCAN CHICKEN WITH PRESERVED LEMONS AND COUSCOUS

Steps:

• Combine the lemon juice, honey, garlic. turmeric, cumin, cinnamon and cayenne pepper in a large glass or ceramic dish. Add the chicken and turn over so that it is thoroughly coated with the marinade. Cover and place in the refrigerator for at least three hours, preferably overnight, to develop the flavours.
• Preheat the oven to 180ºC.
• Remove the chicken from the marinade and reserve the marinade.
• Place the chicken and the preserved lemon in a roasting pan.
• Roast in a preheated oven for 20 minutes, or until cooked through.
• Transfer the chicken and lemon to serving plate.
• Wipe the pan with paper towels to remove any fat, add the reserved marinade and 1/2 a cup of the stock and bring to the boil over a high heat.
• Cook, stirring, for 5 minutes or until the sauce thickens.
• Remove from the heat.
• Heat a small sauté pan over a medium heat, add the almonds and cook, stirring, for 2 minutes or until toasted.
• Heat the oil in a large sauté pan over a medium heat, add the onion and chilli and cook, stirring, for 2 minutes or until both have softened.
• Add the remaining stock and bring to the boil.
• Remove from the heat.
• Add the couscous and stir to combine. Cover and set aside for 5 minutes or until the liquid is absorbed.
• Use a fork to separate the grains.
• Add the marinade mixture, almonds and currants to the couscous, and cook, stirring, over a low heat for 2 minutes or until all the liquid is absorbed.
• Remove from the heat.
• Carve the chicken across the grain into thick slices, spoon the couscous among the serving plates, sprinkle with coriander, top with chicken and serve with baked lemon wedges.