Flavour Revival Moroccan-spiced Chicken with Jewelled Rice

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Flavour Revival Moroccan-spiced Chicken with Jewelled Rice
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Toughened Non-Stick Deep Frying Pan with Helper Handle
£155.00
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Toughened Non-Stick Deep Frying Pan with Helper Handle
Ingredients
Method

Ingredients

For the Chicken
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ tablespoon ras el hanout
  • 1 tablespoon sweet chilli sauce
  • 1 tablespoon rapeseed oil
  • 1 lemon
  • 2kg free-range chicken
For the Rice
  • 1 tablespoon oil, for frying
  • 1 large onion, diced
  • 1 garlic clove, finely chopped
  • 1 teaspoon ras el hanout
  • 360g brown rice or brown basmati rice, washed and drained
  • 700ml hot chicken stock
  • 200g whole dried apricots
  • 100g shelled pistachio nuts
  • 2 cinnamon sticks
  • 6 cardamom pods
To Serve
  • ½ pomegranate, seeds removed
  • Parsley, mint and coriander, roughly chopped

  • Method

  • 1
    Preheat the oven to 210⁰C/ Fan190⁰C/ Gas Mark 6-7
  • 2
    Put the cinnamon, cumin, paprika and ras el hanout spices in a bowl. Stir in the sweet chilli sauce, oil and the zest of 1 lemon. Finish the marinade with a squeeze of lemon juice and then put the lemon in the cavity of the chicken.
  • 3
    Rub the chicken thoroughly with the marinade and leave to marinate for at least 10 minutes. Put into the Toughened Non-Stick Deep Casserole and place in the oven (without the lid) to roast for 45 minutes.
  • 4
    In the meantime, heat a little oil in a non-stick frying pan and gently sauté the onions for 5-6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further minute. Add the ras el hanout and rice and stir through the onions then remove from the heat.
  • 5
    After 45 minutes, remove the chicken from the oven and turn down to 200⁰C/ Fan 180⁰C/ Gas Mark 6. Lift the chicken out of the casserole and put on a plate. Tip the rice mixture into the casserole and pour in the stock. Add the apricots, almonds, cinnamon sticks and cardamom pods.
  • 6
    Place on the hob and bring to the boil. Once simmering, return the chicken to the casserole, put on lid and return to the oven for 30 minutes.
  • 7
    After 30 minutes, fluff the rice with a fork. Cook for a final 15 minutes, without the lid, until all the liquid has been absorbed and the chicken and rice are cooked through.
  • 8
    Remove from the oven and put on the lid. Allow the chicken to rest for 5-10 minutes to allow all the cooking vapours to be absorbed.
  • 9
    To serve, sprinkle with roughly chopped parsley, mint and coriander and pomegranate seeds.
  • 10
    Cook’s Notes
  • 11
    Why not use your leftovers for lunch the follow day? Toast some pittas and add a spoonful of hummus. Add shredded leftover chicken and a sprinkling of rice. Finish with a generous handful of rocket leaves.
  • 12
    Make a delicious stock from the marinate carcass if the chicken. Place the bones in a large pot and cover with water. Throw in some aromatics like, roughly chopped carrot, onion and celery as well as a bay leaf and 5 peppercorns. Simmer for 30 - 40 minutes, remove the bones and aromatics and strain through a fine sieve - season to taste. This full-flavoured chicken stock can be frozen and used in soups, stews and risottos.