Moroccan Chicken, Preserved Lemons and Olive Bake
Preparation time: 25 minutes
Cooking Time: 1hour 15 minutes
Serves: 4 people
1 organic chicken
1/2 tsp ground cinnamon
1 tsp ground turmeric
1 tbs macadamia oil
1 large onion thinly sliced
5 cm piece of fresh ginger peeled and grated
600ml chicken stock (preferably homemade to ensure the quality – definitely not from a packet or cube)
3 preserved lemons cut into quarters
100g black pitted olives
1 tbs honey
5 tbs coriander chopped
Himalayan pink salt
Black pepper freshly ground
Recipes with bone broth like chicken stock are amazing for your skin. This is a great recipe that is super delicious and contains plenty of nutrient-rich chicken stock.
Good quality or homemade stocks are packed with collagen, gelatin, essential amino acids and healthy fats; all essential building blocks of healthy skin.
A good quality stock has to come from organic animals and the bones should be boiled for at least 6 hours to ensure all the nutrients are extracted.
This recipe has a lovely Moroccan twist to it with the lemons and olives and is very straight forward to cook.
- Pre-heat oven to 190C. Mix the cinnamon, turmeric, salt and pepper in a bowl and rub over the skin of the chicken.
- In a large frying pan, heat the oil and fry the chicken on all sides until it begins to brown. Transfer the chicken, breast side down, to a large lidded roasting pan.
- Fry the onions in a frying pan until dark brown and add the ginger and stock to the pan and bring to the boil. Pour the stock mixture over the chicken and bake for 45 minutes.
- Remove from the oven and turn the chicken over so the breast is facing up. Add lemons and olives and drizzle with honey.
- Return to the oven uncovered for a further 30 minutes until the chicken is cooked. Remove from the oven and garnish with coriander and serve immediately.