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    Roast Chicken With Preserved Lemons

    Source of Recipe

    NY Times. Adapted from Laurent Tourondel.

    Recipe Introduction

    Time: 1 hour 45 minutes Yield: 6 servings.

    List of Ingredients

    1 6- to 7-pound chicken
    6 ounces (1 sticks) soft butter
    2 tablespoons chopped fresh rosemary
    3 tablespoons finely diced onions, plus 2 large onions, sliced
    cup finely diced preserved lemons (available at Middle Eastern markets and specialty food stores)
    cup fresh bread crumbs
    Salt and pepper
    3 pounds unpeeled fingerling potatoes, cut in two lengthwise
    8 large garlic cloves, peeled and halved
    cup olive oil.


    1. Heat oven to 375 degrees. Using a cleaver, chop wings from chicken at joint closest to breast; reserve.

    2. In a medium mixing bowl, combine butter, one tablespoon rosemary, diced onions, lemons and bread crumbs to form a thick paste. Using your fingers, separate skin from breast of chicken, and slather mixture under skin about inch thick. Sprinkle skin liberally with salt.

    3. Place wings in a roasting pan, and place chicken on top. In a large mixing bowl, combine remaining rosemary, the potatoes, garlic, sliced onions, olive oil, and salt and pepper to taste. Toss to mix well and add to pan around chicken. Roast, occasionally basting chicken and tossing potatoes, until juices run clear when chicken is pierced with a knife at joint of leg, about 1 hours. Carve and serve each portion with some seasoned skin and potatoes and onions.




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