VILLAGE ROAST CHICKEN - STEPHEN LYLE

1 two and a half pound chickens, cut into six pieces

1/3 cup olive oil

4-6 cloves of fresh garlic

1/4 quarter of a whole lemon (if available, pickled Moroccan)

2 tablespoons lemon juice

1 bay leave

1 tablespoon soy sauce

1 teaspoon dried thyme

20 fennel seeds, toasted

1/2 teaspoon ancho chile powder

1/2 teaspoon ground black pepper

1 teaspoon kosher salt

Pre-heat oven to 400 degrees

Cut 2 chickens into six pieces (breast whole and bone in, drumstick and thigh separated and bone in, back-off bone)

Make the marinade in the blender, blend fairly fine - olive oil, fresh garlic, lemon, lemon juice, bay leave, soy sauce, dried thyme, toasted fennel seeds, ancho chile powder, and ground black pepper

Marinate chicken for at least four hours or overnight

Get a cast iron pan hot over medium high heat and add 1 tablespoon of oil, place chicken in pan well-spaced, skin down

Place pan in the oven for about 25 minutes or till done, browning well but taking care not to burn

With tongs, turn the pieces over after about twenty minutes

Serve with grilled vegetables, couscous, and a wedge of lemon

Good cold

Great cooked over charcoal