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Method :
Preheat the
oven to moderate 180C (350F / Gas 4). Tuck the wings underneath the
chicken, then split the chicken down the length of the back with a pair of
kitchen scissors. Open the chicken out and flatten it down with your
hands. To make the olive and lemon stuffing, place the preserved lemon
rind, green olives, pine nuts, parsley and harissa in a bowl and mix well
to combine.
Loosen the skin
covering the chicken breast and legs by sliding a hand between the flesh
and the skin. Push the stuffing under the skin, working it across the
breast and down to the legs. Skewer the legs to the side of the body.
Brush the chicken lightly with the olive oil. Combine the ground cumin and
ground coriander and sprinkle over the chicken.
Place the
chicken on a rack in a baking dish and bake for 1 hour. Test for doneness
by inserting a skewer into a thigh. If the juices that run out are clear,
then the chicken is cooked. If the juices are pink, bake the chicken for
another 10 minutes before testing again. When cooked, remove the chicken
from the oven and allow to rest in a warm place for 10 minutes before
carving into portions. Serve with steamed couscous or saffron rice and a
leafy green salad.
Serves 4
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