Moroccan Spiced Chicken with Lemon Potatoes and Tomatoes

Ingredients (serves 4)

6 Sebago potatoes, peeled, cut into wedges
4 large Roma tomatoes, quartered
2 lemons, rind finely grated, juiced
2 teaspoons salt flakes
1 tablespoon olive oil
2 x 1.2kg chickens
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons sweet paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2 garlic cloves, crushed
rocket leaves, to serve

Method

1. Preheat oven to 180°C. Place potatoes, tomatoes, lemon rind, salt flakes and oil in a large dish. Gently toss vegetables to coat. Place potatoes in a large roasting pan. Roast for 40 minutes. Add tomatoes and roast for 20 minutes or until potatoes are golden and tomatoes are tender.

2. Meanwhile, rinse and pat dry chickens. Cut along sides of backbone. Remove bone. Place chickens on benchtop. Gently apply pressure to breastbone to flatten chicken. Place chickens in a large roasting pan.

3. Heat a non-stick frying pan over medium heat. Add spices and cook, stirring, for 1 to 2 minutes or until fragrant. Transfer to a bowl with 1/4 cup lemon juice and garlic. Mix well. Rub spice mixture over chickens.

4. Roast chickens for 40 minutes or until cooked. Cut 1 chicken into 4. Serve with lemon potatoes, tomatoes and rocket. Reserve remaining chicken for recipe 2 (below). Leftovers Remove meat from reserved chicken and shred. Keep in an airtight container in the fridge for up to 2 days.

Source
Super Food Ideas - June 2005, Page 23
Recipe by Emma Braz