Ingredients
- 2 whole chickens of 1.4 kg each
- 1 tablespoon of olive oil
- 1 brown onion, finely chopped
- 1 large leek, halved, thinly sliced
- 200g grape tomatoes, cut in half
- 2 cups lentils
- 2 cups chicken broth
- Chermoula:
- 2 teaspoons ground cumin + 2 teaspoons paprika
- 2 teaspoons ground coriander
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
- 1/4 cup lemon juice
- 2 tablespoons of olive oil
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Preparation
Preheat the oven to 200C / 180C Fan.
Prepare the chermoula: Heat a small frying pan over medium heat. Add the cumin, ground coriander and paprika. Cook for 1 minute or until fragrant. Transfer spices to a small bowl. Add fresh cilantro, parsley, lemon juice and oil. Season with salt and pepper. Mix well.
Wash the chickens, including the cavity, under cold water. Dry, inside and out, with a paper towel. Rub chickens, including cavity, with chermoula mixture. Using kitchen twine, tie the legs together. Season with salt and pepper.
Heat the oil in a large heavy-bottomed fireproof roasting pan over medium heat. Add the onion and leek. Cook, stirring, for 5 minutes or until onion softens. Remove from heat. Add tomatoes, lentils, chicken broth and 1 cup cold water. Place chickens and lentil mixture.
Roast chickens for 1 hour 30 minutes or until browned and juices run clear when legs are pierced with a skewer.
Remove from the oven. Cover with foil and let rest for 10 minutes. Serve the chicken with the lentil mixture.
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source: la-cuisine-marocaine.com
