MOROCCAN CHICKEN WITH PRESERVED LIME 

This traditional Moroccan dish is perfect for the Indian taste palate. It is a delectable mélange of Indo-Moroccan spices with a Mediterranean twist. 

Preparation time: 80 minutes (Serves 2) 

For Roast Chicken 

Ingredients:

•       1 chicken (whole)

•       2 tsp paprika

Salt as required 

Preparation:

•       Rub chicken with salt and paprika

•       Let it rest for 20 minutes

•       Marinate the bird with garlic, red pepper, aioli and hung yoghurt

•       Rest the bird for 2 hours in a tray

•       Roast at slow temperature for an hour at 130ºC

•       Rest it for 30 minutes on cooling rack

•       Roast it again at 190ºC till the skin starts to char

•       Serve with preserved lime and steamed couscous For Preserved Lime 

Ingredients:

•       200 gms lime (gashed/scored)

•       1 cup caster sugar

•       2 tbsp fennel seeds

•       1 tsp coriander seeds

•       4 pieces broken dry red chillies

•       2 bay leaves

•       1 cup lime juice

•       ½ cup salt 

Preparation:

•       Score lime in a criss cross fashion

•       Mix sugar, salt, spices and red chillies

•       Fill the score of the lime with this mix and

arrange in an earthenware or a glass jar

•       Top it up with lime juice

•       Allow it to preserve for 20 days 

For Aioli 

Ingredients:

•       ½ cup olive oil

•       2 red peppers (roasted, deskinned)

•       5 cloves garlic

•       2 red chillies (roasted)

•       3 lime

•       1 egg

•       1 tsp tahina

•       ½ cup hung yoghurt Salt as required 

Preparation:

•       Add all ingredients except hung yoghurt and blend it with a cube of ice at the highest  peed. Fold the hung yoghurt in gently