Moroccan chicken bake with celeriac, olives, & preserved lemon
An easy chicken bake with the flavors of a Moroccan tajine!
Servings: 4
Ingredients
- 1 celeriac celery root
- 4 large shallots
- ½ cup cured green olives halved (about 28 small olives)
- 1 kg (2.2 lb) chicken legs skin on
- 5 garlic cloves minced
- 1 tsp smoked paprika
- ½ tsp turmeric
- 1 ½ tsp fennel seeds
- ¼ tsp cinnamon
- ¼ tsp ginger
- ½ tsp salt
- Black pepper to taste
- 20 g (¼ cup) chopped preserved lemon zest
- 50 ml (3.5 tbsp) olive oil
- 150 ml (⅔ cup) cold chicken stock
- 3 tbsp lemon juice
- ½ cup finely chopped parsley leaves from about 35 g whole parsley
Instructions
- With a knife, cut off the skin and knobby roots of the celeriac. Then cut the flesh into 1 cm (1/2 inch) cubes. Quarter the larger shallot cloves lengthwise, and halve the smaller cloves. Halve the olives.
- Mix these vegetables with the remaining ingredients, except for the lemon juice and parsley. Marinate 2 hours or up to overnight.
- Preheat oven to 240 °C (475 °F). Arrange everything in a large roasting pan, with the chicken skin-side up. Roast 30 minutes uncovered, then another 15 minutes, covered, until the chicken is cooked.
- Remove from oven. Carefully take off the foil—steam will escape. Stir in 3 tbsp lemon juice and sprinkle with parsley. Serve over couscous or rice or with flatbread.