Spiced moroccan chicken and potatoes recipe

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  • Serves 4
  • 20 mins to prepare and 2 hrs 00 mins to cook, 10 mins to cool
  • 507 calories / serving
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Pre-heat the oven to 220°C/200°C fan/gas 7.Spray the chicken generously with Lurpak Cooking Mist, squeeze over the lemon juice and season with salt and black pepper. Place the chicken in a large roasting tray, breast-side down, and roast for 20 minutes.

Now mix up the harissa paste, or chopped chilli, in a small bowl. Remove the chicken from the oven and coat the chicken with the chilli or harissa.

Put the potatoes in the roasting tin, along with the cinnamon stick, bay leaf, star anise and grated lemon rind or chopped preserved lemon. Pour in the chicken stock and scatter over the garlic cloves. Reduce the oven to 180°C/160°C fan/gas 3 and roast the chicken for a further 1½ hours until cooked trhough and the juices run clear.

Remove the chicken from the pan, cover lightly in foil and allow to rest. Drain off the reserved juices into a jug and return the potatoes to the oven for 10 minutes then serve immediately.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1 whole chicken, roughly 2kg
  • Lurpak cooking mist
  • 1 lemon, the juice
  • Salt
  • Black pepper
  • ½ tbsp harissa paste, or 1 chilli, deseeded and finely chopped
  • 500g potatoes cut into wedges, preferably Charlotte or new/salad potatoes
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 star anise
  • 1 lemon, finely grated rind - or 1 preserved lemon (available in jars), finely chopped
  • 300ml chicken stock
  • 6 garlic cloves, unpeeled
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  • Energy 2132kj 507kcal 25%
  • Fat 16.2g 23%
  • Saturates 5g 25%
  • Sugars 2g 2%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 22.1g Protein 69.4g Fibre 3.1g

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