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Chicken au citron vert | Lime chicken

Prep time 15 minutes
Cook time 1 hour
Marinating time 1 hour
Total 2 hours 15 minutes

Ingredients

  • 1 whole chicken, ready to cook
  • 1/2 bunch of coriander
  • 2 parsley sprigs
  • 3 Organic limes
  • 2-3 tablespoons olive oil
  • 1-2 tablespoons of honey
  • 2 tsp ground black and white pepper
  • 5 garlic cloves
  • 1/2 tsp garlic paste
  • Salt

Instructions 

For the Chermoula

  • Wash the limes thoroughly. Grate the zest of one lime and set it aside. Then squeeze the juice of half a lime and set that aside as well.
  • Wash the coriander and parsley thoroughly, set aside about half, and finely chop the rest
  • Place the olive oil, honey, lime juice and grated zest, chopped coriander/parsley mixture, garlic paste, salt and pepper in a small bowl, mix well and let it sit for a few minutes

The whole

  • In the meantime, thoroughly wash the chicken and let it soak for a few minutes in cold water with a splash of lime (or lemon or apple cider vinegar), then rinse well and pat dry with kitchen paper
  • Rub a baking dish with a spoonful of chermoula (marinade). Place the chicken in the baking dish and generously massage the marinade all over it
  • Add the remaining coriander and parsley leaves, along with the lime slices and the previously peeled and quartered garlic cloves, to the almost empty bowl and wipe off the remaining marinade with them
  • Stuff the chicken with the leaves, some of the quartered garlic cloves and limes, and close it with toothpicks
  • Distribute the remaining limes and garlic over the chicken and let it marinate for at least half an hour
  • Then place in a preheated oven on the grill setting and cook for approximately 45 minutes until the meat is juicy inside and golden brown on all sides
  • Serve with Magic and Hot & Spicy Sauce, your choice of side dish, and enjoy!

Notes

I recommend wild potatoes as a side dish.
Bon appetite!
Fadi
Course: Baked goods
Cuisine: African, Moroccan
Keyword: North African cuisine, Oriental cuisine