This recipe has a little Moroccon flavour. It has been adjusted slightly for our tastes. I hope you will try it and enjoy.

 

• 2 x  2  1/2 lbs. chickens, quartered
• 2 tbsp. grated lime peel
• 1/2 cup lime juice
• 2 cloves garlic, minced
• 2 tsp. dried thyme leaves
• pinch of salt
• pinch of freshly grated pepper
• 1/4 cup melted butter
• 3 limes, sliced thin
• 1/2 cup chopped parsley

Wash the chicken under water and dry well with paper towels. Arrange the chicken in a single layer in a shallow baking dish.

Combine the lime zest, juice, garlic, thyme, salt and pepper and mix well to combine. Spoon over the chicken, making sure to turn it over to completely coat. Cover and refrigerate for about 4-5 hours, turning the chicken every hour.

Preheat oven to 425 degrees. Remove the chicken and drain on paper towels. Save the marinade. Arrange the chicken in a 2-3 quart casserole and brush with melted butter.

Bake uncovered for 25 minutes. Brush with the marinade reserve and bake for another 35-40 minutes. Brush with the marinade a few times during this second timing.

Garnish with the lime slices and sprinkle with the parsley.

This will serve 8 people. You can also heat the marinade and put it in a gravy boat so it can be served as a sauce. With this chicken serve with rice or broad buttered noodles. YUMMY!