Braised spatchcock with preserved lemons

Cooking Meat Braised spatchcock with preserved lemons

Tender spatchcock is given a Middle Eastern twist in this succulent spatchcock with preserved lemons recipe.

Lables: Egg free Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 180°C. Rub spatchcock all over with ras el hanout. Heat oil in a frying pan over medium heat and cook spatchcock, in 2 batches, turning occasionally, for 5 minutes or until golden, then transfer to an ovenproof dish. Deglaze pan with stock, then pour mixture over spatchcock. Cover with a sheet of baking paper, then foil, and bake, basting occasionally, for 1 hour.
  2. Add lemon, dates, almonds and tomatoes to dish and bake, covered, for 30 minutes. Add moghrabieh to dish, then bake, uncovered, for 10 minutes or until spatchcock are cooked through and golden. Stir in coriander and serve.

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4 spatchcock
1 1/2 tbsp ras el hanout
1/4 cup olive oil
1 1/3 cups Massel chicken style liquid stock
3/4 preserved lemon, rind only, thinly sliced
6 dates, pitted, quartered lengthways
1/2 cup dry-roasted almonds
8 mini egg tomatoes, quartered
1 1/4 cups moghrabieh , cooked in boiling water for 15 minutes, drained
3/4 cup torn coriander

Adv

Autors
Preparation time
15
Cooking time
1:50
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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