Roast chicken with preserved lemons and root vegetables from Mourad: New Moroccan: The Cookbook (page 243) by Mourad Lahlou

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Notes about this recipe

  • TrishaCP on February 28, 2016

    The flavors of this recipe are delicious, but I had some concerns with the cooking times and temperature. I first have to comment on the marinade for the chicken- it was seriously beautiful looking and packed full of good things (though I thought a waste of pricy green olives-just use the brine and skip the olives). I also loved the preserved lemon and thyme stuffed in the chicken. Could be my oven but there was no way I was going to roast a whole chicken at 500 degrees for that amount of time-it would have burned. I kept that temp for about 20 minutes to get it browned but then reduced it to 425- it needed another hour. Perhaps because of this, the rutabaga was still pretty hard (and I had cut it smaller than specified). Overall, I would make this again using the flavors but with my own judgment on roasting it.

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