Moroccan roast chicken

1.Rinse chickens; pat dry inside and out. Cut along each side of chicken’s backbone with poultry shears or kitchen scissors. Remove and discard the backbone. Turn chicken, skin-side up; press down firmly to flatten. Repeat with remaining chickens.

2.Dry fry seeds, cinnamon sticks and salt in a small frying pan over low heat for 3 minutes or until fragrant. Add paprika and turmeric; toast 1 minute or until seeds begin to pop. Transfer to a mortar. Add garlic and ginger; pound with a pestle to a slightly coarse texture. Stir in oil until mixture forms a paste; add half the onion and bruise lightly into the paste. Rub paste onto chickens; place in a large bowl. Cover; refrigerate 2 hours or overnight.

3.Preheat oven to 200°C/400°F.

4.Place chickens, skin-side up, in two baking dishes with marinade, stock and remaining onion. Roast 30 minutes or until tender.

5.Discard flesh from preserved lemons. Wash and dry rind; slice thinly. Add rind and olives to chicken; roast further 10 minutes or until chicken is cooked through and browned.

6.Serve chicken topped with strained cooking juices and coriander.