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Moroccan >>    
Moroccan-style roast chicken
  1H 30M
2 preserved lemons
1 tablespoon ras el hanout
1 dried chilli
1 x whole 1.6kg free-range chicken
olive oil
1 teaspoon rose petals (unsprayed) , optional
a few sprigs of fresh coriander
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1:Preheat the oven to 180ÂșC/gas 4.
2:Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
3:Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
4:Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
5:Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.
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