Moroccan Chicken

Prep: 20 minutes+ marination time | Cook: 30 minutes | Servings: 2

Ingredients

For Roast Chicken

1 whole Chicken

Salt to taste

2 tsp Paprika

For Aoili

½ cup Olive Oil

2 Red Peppers, roasted & deskinned

5  Garlic cloves

2 Red Chillies roasted

3 tsp Lime juice

1 whole Egg

1 tsp Tahini

½ cup hung Yoghurt

Salt to taste

Preserved Lime

200 gms Lime – gashed/ scored

2 tsp  Sugar Caster

Salt to taste

2 tbsp Fennel seeds

1 tsp Coriander seeds

4 pieces broken dry Red Chillies

2 Bay leaves, chopped

1 cup Lime Juice

Process

For Preserved Lime

  • Score Lime in criss cross
  • Mix sugar, salt, fennel seeds, coriander seeds, bay leaf and red chillies.
  • Fill the score of lime with the mix & arrange in a earthenware or glass jar
  • Top it up with lime juice
  • Allow it to preserve for 20 days

For Roast Chicken

  • Rub Chicken with Salt & Paprika. Rest for 20 minutes.
  • In a grinding jar, add olive oil, red peppers, garlic, red chillies, lime juice, egg, tahini, yogurt and salt. Grind it into smooth paste.
  • Marinate the chicken with aoili inside out and keep for 2 hours.
  • Roast the chicken for 1 hour at 145*C.
  • Let it rest for 30 minutes and roast for 30 minutes at 190*C.
  • Garnish with coriander sprig.
  • Serve hot with preserved lime.
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