Slumbering Chamomile Chicken

Name: Slumbering Chamomile Chicken
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 tbsp plain/all-purpose flour; 140 g/5 oz/¾ cup couscous; 4 tbsp roughly chopped tarragon leaves; 3 wedges of Preserved Lemon, rind rinsed and finely chopped; 115 g/4 oz/scant ½ cup salted butter, softened; 1 chicken, about 1.5 kg/3 lb 5 oz; 185 ml/6 fl oz/¾ cup clear honey; 3 tbsp sunflower oil; 150 g/5½ oz/1½ cups broken-up vermicelli; 5 cm/2 in piece root ginger, peeled and sliced; 55 g/2 oz/4 tbsp coarse sea salt; 1 cinnamon stick; 3 garlic cloves, crushed with the blade of a knife; 3 tbsp dried chamomile (from about 10 chamomile tea bags); 1 onion, quartered

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This is my version of a Moroccan dish, which produces a juicy and flavoursome bird. If you don’t want to brine the chicken, add 2 tablespoons clear honey and chamomile to the seasoned butter in step 4 and adjust to taste with garlic and salt.

Ingredients

3 tbsp dried chamomile (from about 10 chamomile tea bags)
1 onion, quartered

Africa
Morocco
Main course
Preserve
Mediterranean

Method

If you are brining the chicken, follow steps 1–3. Put the chamomile, onion, cinnamon stick, garlic, ginger and salt in a large bowl. Add 125 ml/4 fl oz/