Royal Moroccan Chicken and Chermoula Rolls
Times and tastes will change, but the British will always love a sandwich and Coronation Chicken as a filling still takes some beating and it is often the forgotten favourite at a picnic. This recipe uses the classic as a starting point, as the spices and lemon in the chermoula, when mixed into creamy mayonnaise and yoghurt, has a noticeable affinity, especially when combined with a few dried fruits. The Moroccan edge is amplified though by a dash of argan oil, toasted pistachios and fresh parsley and mint.
- 1 medium chicken, approx. 1.5kg
- 200g yogurt
- 200g mayonnaise
- 1 jar Chermoula
- 55g dried apricots
- 50g raisins
- 35g toasted pistachios (but almonds are also nice)
- 2tbsp Argan Oil
- ½ small bunch flat leaf parsley (approx. 15g), finely chopped
- ½ small bunch mint (approx. 15), stalks removed and finely chopped
- Salt and pepper
- 8 soft white round rolls, such as ciabatta, or bread of your choice
- Heat your oven to 180C fan/200C non-fan. Remove the chicken from any packaging and dry with a paper towel. Season all over with salt and pepper then rub 2 tbsp of chermoula over all the skin and inside the cavity. Place on a baking tray, breast side down, and roast for 30 minutes, then turn the chicken over and roast for another hour. Check to see that the chicken is cooked through by piercing the thickest part of the leg or breast, and if the juices run clear, its cooked. Allow to cool completely.
- Pour off any chicken juices into a cup or bowl. Pull off all the skin and if any of it isn’t crispy, place on a baking tray and roast in the oven at 180C until crisp. Pull off all the meat from the breast and legs and roughly shred into a mixing bowl, then remove the meat from the carcass. Combine any collected juices, then place in the fridge to allow the fat to solidify, or carefully skim off the fat, so that only the juices remain. Add the juices to the shredded chicken, stir through, then taste and season with salt and pepper as needed.
- In another bowl, mix the yoghurt and mayonnaise with the remaining chermoula, dried fruits, nuts, argan oil and herbs. Season with a little salt and pepper. Add the shredded cooked chicken, mix to combine, then taste once more.
- Divide the filling between the rolls, then top with a little crunchy chicken skin.