Moroccan Lemon Chicken 2
|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|
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.
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.