Method
- Preheat the oven to 200 fan. Rub a little oil onto the bottom of a roasting tray and pop in the onions to make a base for the chicken to sit on. Put the preserved lemons into the cavity of the chicken and rub 1 tbsp of the olive oil over the breasts. Season well with salt and place on top of the onions. Roast for 1 ¼- 1 ½ hours or until cooked through and tender. The juices should run clear at the thickest part of the thigh. Remove from the oven, cover with foil and leave to rest for 10 minutes.
- Meanwhile, to make the zhoug, chuck the parsley, coriander, garlic, chillies, lemon juice, 2 tbsp white wine vinegar, remaining oil and a good pinch of salt into the blender. Add 80-100ml of water to get it going into a smooth sauce. Tip into a serving dish and set to one side.
- Boil the couscous for 8-10 minutes or as direct on the pack until tender in a large pan of boiling water. Drain well and set to one side. If using orzo cook until al dente and then drain.
- Remove the chicken from the roasting tray and pour in the wine and remaining vinegar. Place over a medium heat and bring to the boil. Mix around to get some of the onions loose, but nothing that’s too burnt. Transfer to a saucepan and bubble away for 2-3 minutes until the alcohol smell disappears. Whisk in the butter and a good pinch of salt.
- To serve, transfer the couscous to a large serving dish. Pour over most of the sauce and mix well. Slice up the chicken and pace on top of the couscous. Drizzle over the remaining sauce. Serve immediate with the zhoug.
Ingredients
Serves 4-6
3 tbsp olive oil, plus extra for greasing
2 onions, peeled and sliced into rings
2 preserved lemons, halved
1.5kg free range chicken
A large bunch of parsley leaves
A large bunch of coriander
2 cloves garlic
2 green chillies
The juice of a lemon
3 tbsp white wine vinegar
A large glass of white wine
300g giant couscous or orzo
20g butter
Salt
