ROASTED CHICKEN WITH PRESERVED LEMONS
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams
PRESERVED LEMON ROAST CHICKEN WITH FREEKEH SALAD
A main course bursting with fresh flavours, citrussy chicken with mint, radish and spring onion-spiked grains - a new way to serve your roast
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.
- Pat the chicken with kitchen paper, then fill the cavity with the bay, thyme, tarragon and flavoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad.
- Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over.
Nutrition Facts : Calories 673 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
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- Using the flat side of a large knife or a mortar and pestle, mash the garlic into a paste with a pinch salt. In a large bowl, combine the garlic paste, cumin, coriander, ginger, turmeric, oil, and lemon juice and mix well. Add the chicken thighs and rub the spice paste all over, completely coating them. Cover and refrigerate for at least 1 hour and up to 24 hours.
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- To marinate chicken: If you are using chicken breasts, cut them in half crosswise or, if they're particularly thick, cut them in half horizontally. Mix 1/4 cup each oil and lemon juice, garlic and 1/2 teaspoon each salt and pepper in a dish (or gallon-size sealable plastic bag). Add the chicken and turn the pieces to coat. Marinate, covered, in the refrigerator for at least 1 hour and up to 4 hours. About 30 minutes before you're ready to cook, remove the chicken from the refrigerator.
- To prepare salad: Put cherries in a small saucepan and add just enough water to cover. Bring to a boil, then remove from heat and let stand until plump, about 30 minutes. Drain.
- Put freekeh in a medium saucepan, cover with 2 inches water and bring to a boil. Reduce heat and simmer until just tender, about 25 minutes. Drain.
- Whisk oil, lemon juice, vinegar, honey, cinnamon, salt and pepper in a large bowl. Add the freekeh, the cherries, preserved lemon and all but 1 tablespoon each of the herbs; stir until combined.
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