Chicken Charmoula

Recipe by English_Rose
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dry-fry (temper) the cumin and coriander seeds for 30-60 seconds in a small frying pan over medium heat.
  • Once the seeds smell toasty and begin to brown, immediately remove from the heat. Then pound them together using a pestle and mortar.
  • Put the onion, garlic and chopped herbs in a food processor along with the toasted spices, ginger and paprika. Blitz until the mixture looks reasonably smooth.
  • Scrape the mixture into a bowl and add the chopped olives and preserved lemon.
  • Stir in a bit of olive oil to slacken the mixture further to a paste. Season to taste with cayenne, salt and pepper.
  • Slash the chicken in several places to allow the flavours to penetrate.
  • Slap the paste all over the chicken, pressing it into the slashes. Cover with plastic wrap and leave in the fridge for at least 2 hours, but overnight if you can.
  • Remove the chicken from the fridge and leave to stand for about 30 minutes to allow it to come back to room temperature before cooking.
  • Preheat the oven to 400°F
  • Place the chicken in a roasting pan and roast for 30-35 minutes, or until the juices run clear when the meat is pierced to the centre with a fork.
  • To make the yoghurt sauce, slacken the yoghurt with the milk, then stir in the remaining ingredients.
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