i decided to use my chicken to make the moro roast chicken with preserved lemon, as suggested by lillyanne. i also made a preserved lemon and broad bean pilaf to go with it.
the chicken itself was fabulous – i’ve been put off buying chicken recently as no matter how careful i am about sourcing them the birds often look like they have bruises or freezer burn which makes me worried about the way they were kept and killed (i’m sure there is a proper way of describing this but my mind has gone blank!).
anyway, the able & cole chicken was a nice colour, non-bruised and tasted delicious. i also loved the fact that it came complete with giblets which meant we had great gravy and i treated myself to devilled chicken liver on toast for brunch the following day.
the moro marinade – garlic, lemon, cumin and sweet paprika – gave the chicken a fabulous flavour and really lifted the meal out of a gloomy chilly london and towards somewhere more mediterranean and springlike. i liked it a lot – thanks for the suggestion lillyanne!