This dish is a perfect lighter roast for summery Sundays, preferably when it’s a good enough day to eat al fresco. You can get most of the ingredients in a good supermarket such as Waitrose or specialist markets and even health food stores. Maroque is also a very good website for Moroccan ingredients and kitchenware. Sumac is an unusual spice made from red berries often used in Middle Eastern cuisine. I will be posting a recipe later too for how to make your own preserved lemons so watch this space!!
1 medium – large whole chicken
1 preserved lemon, quartered
1 tsp Sumac
Generous pinch of Saffron
2 tbsp good Olive oil
1 tsp coarse Sea Salt
2 tbsp Harissa Paste
French green beans (as many as you like!)
Handful of cherry tomatoes
1 sliced courgette
Preheat oven to 190 degrees. Prepare the bird by rubbing the skin with Sumac, Saffron and sea salt. Into the cavity of the chicken add the preserved lemon quarters. Put the bird into a large roasting dish and drizzle with the olive oil (rubbing into the skin again if you wish).
Roast in the oven for 1 1/2 – 2 hours until no pink meat left and the juices run clear. Take out of the oven and keep warm until ready to serve by wrapping in foil and placing a clean tea towel over the top. Carve when ready.
In the meantime prepare the vegetables. Blanch the green beans in boiling water for a few minutes, then take out and drain. Heat some olive oil in a large griddle pan and when hot add the the courgettes and cook for a few minutes. Then add the drained green beans, tomatoes and Harissa paste and stir to cover the veg with the paste and olive oil. Cook until courgette and green beans are browned and the tomatoes are just beginning to release their juices.
Serve with roasted or sautéed potatoes and a good chilled Rosé wine. Enjoy!