Recipe Braised spatchcock with preserved lemons : Hearty Dishes and Tasty

Recipe Braised spatchcock with preserved lemons : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Braised spatchcock with preserved lemons has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Advanced level.

Tender spatchcock is given a Middle Eastern twist in this succulent spatchcock with preserved lemons recipe.


  • 4 (500g each) spatchcock
  • 1 1/2 tablespoons ras el hanout (see notes)
  • 1/4 cup (60ml) olive oil
  • 1 1/3 cups (330ml) Massel chicken style liquid stock
  • 3/4 preserved lemon, rind only, thinly sliced
  • 6 dates, pitted, quartered lengthways
  • 1/2 cup (80g) dry-roasted almonds
  • 8 mini egg tomatoes, quartered
  • 1 1/4 cups (225g) moghrabieh (see notes), cooked in boiling water for 15 minutes, drained
  • 3/4 cup torn coriander


  • Step 1
    Preheat oven to 180°C. Rub spatchcock all over with ras el hanout. Heat oil in a frying pan over medium heat and cook spatchcock, in 2 batches, turning occasionally, for 5 minutes or until golden, then transfer to an ovenproof dish. Deglaze pan with stock, then pour mixture over spatchcock. Cover with a sheet of baking paper, then foil, and bake, basting occasionally, for 1 hour.
  • Step 2
    Add lemon, dates, almonds and tomatoes to dish and bake, covered, for 30 minutes. Add moghrabieh to dish, then bake, uncovered, for 10 minutes or until spatchcock are cooked through and golden. Stir in coriander and serve.

Braised spatchcock with preserved lemons

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