Morrocan Roast Chicken

While I was planning meals for the weekend, I decided that I wanted to roast a chicken with Morrocan flavourings, in a similar way to this leg of lamb. I bought a bulb of fennel, some olives and some preserved lemons and set about putting together said roast chicken. It didn’t take long for me to realise that I was actually just making chicken tagine with a whole chicken instead of pieces.

At this point, Stephen and I had a conversation in which he said something like “Shall we just make chicken tagine?” but I stupidly ignored him and continued with my original plan. I should have listened to him. If I had then we would have had a really good chicken tagine instead of a dish which was very much like chicken tagine but not quite as good.

Our chicken tagine recipe is here, try it, it’s brilliant.