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Moroccan Lemon Chicken 2

Ingredients Required:

1kg White Italian Onions(s)



1 Flat Leaf Parsley (Bunch)(s)



1 Bay Leaf (60G Pack)(s)



1 Coriander (Bunch)(s)



2 Lemons (s)



Salt and Ground Black Pepper
Olive Oil
Pepper COrns

In North Africa this dish would be made using lemons which have been dried or preserved in oil, giving a much more pungent flavour.



4 unwaxed lemon. 

1 large corn-fed or free-range chicken, dressed weight about 1.5k/3 1/2lb, but giblets retained.

2 onions. 

bay leaf. 

1 tsp black peppercorns. 

3 tbsp  finely chopped flat-leaf parsley. 

1 tbsp olive oil. 

1 tsp finely chopped fresh root ginger. 

pinch of cinnamon. 

3 tbsp finely chopped coriander leaves. 

salt and freshly ground black pepper. 



Preheat the oven to 220C/gas 7.

Grate 1 tbsp of zest from the lemons and pare off 2 or 3 thin strips of rind. Quarter 2 of the other lemons.

Trim the giblets, removing any gall taint and put in a small pan with 1 of the onions, bay leaf, peppercorns, strips of lemon rind and any stalks from the parsley. Cover with water, bring to boil and simmer gently for about 1 hr. Strain.

Finely chop the remaining onions. Heat the oil in a saute pan over a moderate heat and suate it briefly, together with the grated lemon zest, ginger, cinnamon, and seasoning until the onion is soft.