Moroccan Butterflied Chicken Recipe

Moroccan Butterflied Chickens Recipes

Ingredients :

1.5kg (3 lb) chicken

3 tsp olive oil

1.5 tsp ground cumin

1.5 tsp ground coriander


Olive and lemon stuffing:

2 tbsp finely chopped preserved lemon, rind only

1/4 cup (55g / 2 oz) chopped pitted green olives

1/4 cup (40g / 1.25 oz) pine nuts

2 tbsp chopped fresh flat-leaf parsley

1 tsp harissa

Method :

Preheat the oven to moderate 180C (350F / Gas 4). Tuck the wings underneath the chicken, then split the chicken down the length of the back with a pair of kitchen scissors. Open the chicken out and flatten it down with your hands. To make the olive and lemon stuffing, place the preserved lemon rind, green olives, pine nuts, parsley and harissa in a bowl and mix well to combine.

Loosen the skin covering the chicken breast and legs by sliding a hand between the flesh and the skin. Push the stuffing under the skin, working it across the breast and down to the legs. Skewer the legs to the side of the body. Brush the chicken lightly with the olive oil. Combine the ground cumin and ground coriander and sprinkle over the chicken.

Place the chicken on a rack in a baking dish and bake for 1 hour. Test for doneness by inserting a skewer into a thigh. If the juices that run out are clear, then the chicken is cooked. If the juices are pink, bake the chicken for another 10 minutes before testing again. When cooked, remove the chicken from the oven and allow to rest in a warm place for 10 minutes before carving into portions. Serve with steamed couscous or saffron rice and a leafy green salad.

Serves 4

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