Lemon Morrocan Chicken recipe, & new storage space, complete with an “Escapator”

A recipe for January:  This does taste delicious; the only challenge is actually finding the Preserved Lemons (we found ours in a local deli/health food shop)…

Moroccan Chicken – serves 4  (courtesy of a Yeo Valley yoghurt pot!)

8 chicken pieces (thighs and drumsticks), 450ml Lemon Curd Yoghurt (can use plain with lemon curd added), 2 cloves of crushed garlic, 1tsp ground cinnamon, 2tsp ground cumin, 1tsp ground chilli, 1/2 tsp salt, 3 preserved lemons (quartered and pips removed), 100g pitted olives, 100ml chicken stock, handful of coriander leaves

Make a few slits in the chicken pieces and place in a large dish/tin.  Mix together the yoghurt, garlic, cinnamon, cumin, chilli and salt and pour over the chicken, coating well, leave to marinade for 2-3 hours.  Preheat the oven to gas mark 6/200 c and place the chicken pieces in a roasting tin with the preserved lemons.  Roast for 40 minutes, add the olives and continue cooking for a further 10-15 minutes until cooked.  Place the chicken, lemons and olives onto a serving plate and place the tin onto the hob with the chicken stock and let the juices bubble for 3-4 minutes, scraping the cooked juices for additional flavour.  Pour over the chicken and scatter the coriander.  Serve with couscous and roasted vegetables.

I feel January is a really positive month; the days are lengthening, the rush and busyness of Christmas is behind us and it is a real opportunity to take stock and make some plans.   The work to the new storage space in a second barn is now finished (complete with an “escapator” found on E-Bay!) and it means that Jacquie should have more room to manoeuvre in the Packing Barn.   All good stuff, particularly as a Magnewool container is expected to arrive about the end of January and a White Cloud container is due about a month later.  Nothing like the arrival of stock to make things become more organised!

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