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    Roast Chicken with Cumin Salt

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    Roast Chicken with Cumin Salt

    We ate something similar to this in Marrakech. Cumin is immensely popular in Morocco and a simple roast chicken is transformed by a sprinkling of this distinct, earthy spice.

    • Preparation time: 5 minutes to 8 minutes
    • Cooking time: 75 minutes
    • Total time: 1 hour 20 minutes to 1 hour 23 minutes 60 minutes 25 minutes

    Serves: 4


    • 1 tbsp Extra virgin olive oil
    • 25g Butter, softened
    • 1 Organic or free-range chicken (1.5kg)
    • 2 tsp Ground cumin
    • 1 tsp Salt
    • A squeeze Lemon juice


    1. Preheat the oven to 220°C/gas 7. Rub the oil and butter all over the chicken. Combine the cumin with the salt and sprinkle half the mixture all over the chicken, reserving the rest for later. Roast the chicken for about 1 hour and 15 minutes (that's 25 minutes per 500g), basting every now and then. After one hour, test the leg with a skewer. If the juices run clear, the chicken is cooked. If they are still pink, it will require a little more time.
    2. Transfer the chicken to a board, cover it loosely with foil and leave to rest for 10 minutes. Meanwhile, make a simple gravy. Pour out most of the oil from the pan, leaving 1–2 tbsp. Add 100ml water and the lemon juice, mixing in the sticky juices as you go. Sprinkle the remaining cumin salt over the chicken and serve.

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