Persian Roast Chicken, The Perfect End To Thursday

After another busy week at work, feeling poorly and running & swimming daily, my body and mind are in desperate need of some TLC tonight and as I am completely enamoured by all things food it had to be something to eat.
I wanted something comforting and full of flavour yet relatively healthy and easy so as not to undo all my hard work….enter Persian Roast Chicken!
I will publish a blog in the next few weeks with the recipe for my preserved lemons, they are super easy and much cheaper than shop bought ones too, however for this recipe you can of course use the shop bought variety. I find Belazu Ingredient Co are really great and you can get them in Sainsbury’s. They are about as close to homemade preserved lemons as you can get.
If you like the sound of this and would like to see more please follow my blog and my instagram @mylittlepersiankitchen

Spicy Persian Lemon Chicken

Ingredients

1 large free range chicken

4 whole preserved lemons

1 tsp rose water

2 tsp rose harissa or chilli paste alternative

1 teaspoon caraway seeds

1 Onion

1 sliced garlic clove

1 Cup of water

Method

Pre heat oven to 180’ c (fan assisted)

Add the chicken to a deep roasting dish _ I tend to use a tagine pot for mine as it makes it even more tender when cooked

Blitz the lemons, caraway, rose and harissa in a blender and pour over the chicken massaging it in to the skin with your hands.

Add a cup of water, sliced onions & garlic to the roasting dish and cover with foil (or tagine lid)

Roast for 1 hour 30 mins with the foil on basting once in between.

Remove foil and cook for a further 30 minutes without. Baste every 10 minutes during this time.

Serve with a plateful of fresh sabzi (herbs) or lavash (flatbread) and some mast o khiar (minted cold cucumber yoghurt!)  Nooshe jaan! x

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