Spicy Persian Lemon Chicken
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 sliced garlic clove
1 Cup of water
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