I had a chicken to roast. It was in the freezer taking up way too much space. Then for defrosting it was in the fridge taking up way too much space. You get the gist. It’s now taking up a lot less space, even with half leftover for tomorrow nights dinner.
You know that jar of preserved lemon I bought earlier in the week? Well, I’m not going to let it wallow in the fridge- it needs to be gobbled! So I’m going to show you another way to use the preserved lemons- so that they don’t go to waste. The great thing about roasting a chicken this way is that it ends up very moist.
Our family is pretty awesome on chicken attack: I get the wings and some breast, Miss A gets a leg and some breast, Mr Kidgredients gets a leg and some breast and Master J prefers the thigh. So that means we have at least 1.5 breasts left for tomorrow night!
If you’re wondering what sumac is- it’s a middle eastern spice. It’s got a bit of attitude and tastes sour and simultaneously punchy. It gives a nice dimension to the chicken skin, and works particularly well with the reserved lemon.