For 4
- 1 chicken
- 1 red onion
- 8 cloves of garlic
- 4 tsps minced fresh coriander
- 1 lime
- 1 and a half tsps pepper
- 2 tsps cumin
- 2 tsps ground ginger
- 1 tsp Ras el hanout
- 1 envelope saffron
- 2 large pinches salt
- Half a preserved lemon
- Olive oil
Wash whole chicken with salt and water and put in pan with lid. Add all the rest of the ingredients except the oil, using only the flesh of the preserved lemon, and a cup of water. Boil for 10 minutes then turn it over and add more water, doing this every ten minutes or so. After 40 minutes prod the chicken all over with a knife and give it another 10 minutes or so. Then put it into an oven dish in a hot oven to roast for 30 minutes. Add two tablespoons of olive oil to the chicken juice in the saucepan and boil it to reduce it to a sauce. Cut lemon peel into strips to use as decoration.
