Moroccan flavours of sweet poached garlic, coriander (cilantro), saffron and cumin are stuffed under the skin of this wonderfully moist roast chicken. From the fabulous cookbook MORO by Sam and Sam Clarke.
For the stuffing break up 3 garlic bulbs, discarding any woody bits and place them in a small saucepan with skins on. Cover with milk and simmer for 25 minutes. When the garlic is soft, place approximately 40 strands of saffron in a small cup and add 2-3 tablespoons of the hot garlic milk to infuse. Discard the rest of the milk and squeeze the garlic from each clove then mash into a purée. Add the saffron milk, 1 small roughly chopped bunch of coriander, 1½ teaspoons of ground cumin and 3 teaspoons of olive oil. Season with salt and pepper to taste and stir to mix. Preheat your oven to 220ºC (425ºF). For the chicken (free range or organic is best), with your hands gently loosen the skin from the breast and thighs. Stuff the garlic paste under the skin 1 teaspoon at a time until you’ve filled as much space as possible, trying to get some around the thighs and drumsticks. If there’s any stuffing left over, smear it into the cavity of the chicken. Season the outside of the chicken with a little olive oil, salt and pepper. Place on a lightly oiled oven tray and bake for approximately 1 hour, basting occasionally. Begin to test the chicken from 50 minutes or so – poke a skewer into the leg and if the liquid runs clear the chicken is cooked. Rest the chicken, loosely covered in foil, for 10 minutes. To make a gravy, skim most of the fat from the tray and add 100ml (3 fl oz) of water and the juice of ½ a lemon. Bring to boil and scrape any caramelised juices off the tray. Season with salt and pepper to taste and serve in a jug.
michelle picker cooks 