The Myth Characters Name

Chicken with lemon, garlic and Moroccan spices

my Moroccan colleague półetatowy have 40 or 48 years, he did not know exactly. He was born somewhere in barberskiej sediment, in the Atlas Mountains and the young adult years were spent in Marrakesh. From what he says is officially the year of birth given on the first January of the year accidental. Documents show that at 48 years and the appearance of the 1940-1942 ... most of his professional life has passed him to work in kitchens in Italy and England, but unfortunately it did not have much of an impression on him and effect. It is still better at peeling and cutting vegetables than cooking. Any conversation about Moroccan food ends with the sentence My wife does it sometimes, I ask if you want .

Once there was a good reveler which confirms his knowledge of Italian beers and regular sighs to Campari, but when the family found him a wife, everything changed. Wybranki family donated the traditional lamb and other meats, arranged a feast, to which they invited family and neighbors and played for three days (of course Lord of the ladies and gentlemen of Lords).

Today's recipe comes from a book by Jason Atherton "Maze" and the provisions of the wife of my friend got the time comes;)


Roast chicken with lemon, garlic and Moroccan spices

1 large chicken
2 tablespoons harissy
1 tablespoon spice ras el hanout *
2 tablespoons olive oil
30g butter 2

cinnamon stick 2 sprigs thyme

sea salt Freshly ground pepper

lemon broth:
4 lemons (cut in quarters)
Juice of 2 lemons
1kg sugar
sea salt
few grains of pepper
2 liters of water
2-3 sprigs thyme
2 sprigs rosemary
1 bay leaf
1 head of garlic cut in half

Divide chicken into 8 pieces. Put all the ingredients lemon broth to the pot, bring to a boil and then reduce the heat to gently bubbling brew. Add chicken pieces (except breast) so that the meat is completely covered with liquid and simmer for 10 minutes. Next, add the breasts and, if necessary, add some hot water, continue cooking for 15 minutes. Remove from the heat and leave the meat in the broth until przestygnie.

Preheat oven to 200 º C. Remove the chicken, lemon and garlic with a slotted spoon and dry paper. Harissa Spread evenly over the chicken pieces and sprinkle with seasoning ras el hanout and a pinch of salt and pepper.
Heat olive oil and butter over medium heat in large skillet (or other ovenproof dish), add cinnamon, thyme, lemon quarters 5-6 and half of garlic. Cook for several minutes until the lemon is a hot oil skarmelizują will release fragrance. Add chicken pieces and cook for 4-5 minutes until they brown złotawo. Put the pan in the oven for 5 minutes, so the meat is well zagrzało. Remove and allow to sit for a few minutes before serving.

Atherton proposes to provide with new potatoes and green strączkowym peas. I propose to couscous with red peppers and cilantro with the sour cream and green salad.

* to buy it in stores. ** My friend confirmed that until recently it was common practice;)