Moroccan Chicken with Spicy Rice


It’s one of those wonderful things about food, the ability to experience another culture through flavour – even if you’ve never been to a place. I know I’m not alone when I say that I crave a bit of spice in the winter months and right now, the flavours of Morocco are really hitting the spot, and have fascinated me for years. It feels so close to home yet so exotic at the same time, and in France – especially the south – Moroccan is the go-to touch of spice. This dish is one of my favourite crowd-pleasers, and just perfect for a gathering around a gorgeously set table.

Moroccan Chicken with Spicy Rice

TIME: chicken consommé overnight, Moroccan chicken, 2 hours, spicy rice, 1 hour, chimichurri, 10 minutes | SERVES: 4


for the chicken consommé

1 cooked chicken carcass, skin and fat removed

1 onion, halved and skin on

1 large carrot, roughly chopped

1 stalk celery, roughly chopped

1 garlic clove, unpeeled

10 g flat leaf parsley

1 bay leaf

2 liters water

3 egg whites

salt and freshly ground black pepper

for the Moroccan chicken

olive oil

8 chicken thighs, bone-in with skin

salt and freshly ground black pepper

2 onions, halved and sliced thin

3 large rosa tomatoes, cut into blocks

6 garlic cloves

10 ml ground cumin

10 ml ground ginger

5 ml paprika

1 cinnamon stick

250 ml chicken stock

juice of 1 lemon

100 g pitted green olives

4 quarter pieces of preserved lemons, pith removed and cubed

100 g cashew nuts

fresh coriander

for the spicy rice

250 ml Spekko Saman White Rice

125 ml canola oil

1 onion, halved and thinly sliced

3 large Roma tomatoes, diced

3 garlic cloves, finely chopped

10 ml ground coriander

15 ml ground cumin

5 ml ground cardamom

100 ml chicken stock

pinch of saffron

125 ml raisins

salt and freshly ground black pepper

for the chimichurri

60 g flat leaf parsley

30 g fresh coriander

6 garlic cloves

5 ml chopped green chili

30 ml apple cider vinegar or red wine vinegar

30 ml lemon juice

120 ml olive oil

salt and freshly ground black pepper


for the chicken consommé

Place 1 cooked chicken carcass, skin and fat removed, onion, carrot, celery, parsley and bay leaf in a large saucepan. Cover with water and close the saucepan with a lid. Bring to the boil and let it simmer for 3 hours. Season with salt and pepper and then strain through a fine sieve, discarding the solids. Place in the fridge overnight. The next day, spoon the fat layer off and place the stock back into a saucepan. Adjust the seasoning if needed. Add the egg whites to the stock and keep stirring with a balloon whisk. Bring the stock to the boil. Once it is boiling, stop whisking. Let it simmer for 10 minutes. Spoon the egg white layer off. Place a piece of muslin in a sieve and pour the stock through the muslin.

for the Moroccan chicken

Heat the oven to 180 °C. Heat a little olive oil in a deep cast iron saucepan. Place the chicken skin down in the saucepan and fry until golden brown. Season with salt and pepper. Take the chicken out of the saucepan and keep to one side. Place the onions in the same pan and fry over a low heat until soft and translucent. Add the tomatoes and garlic and cook for about 10 minutes. Season the chicken with cumin, ginger and paprika. Place the chicken skin side up back in the saucepan. Add the cinnamon, stock and lemon juice. Cover with a lid and place in the oven for 1 hour. Add the olives and preserved lemon. Place unopened back in the oven for another 30 minutes. Add the cashew nuts and garnish with fresh coriander

for the spicy rice

Cook the rice according to the instructions on the pack. Heat the oil in a saucepan. Add the onion and fry until soft and translucent. Add the tomatoes and garlic. Cook uncovered until soft. Add the rice and the rest of ingredients, then cook unopened for 10 minutes.


for the chimichurri

Place the parsley, coriander and garlic in a food processor. Process until the purée is smooth. Add the chili, vinegar and lemon juice. With the machine on a slow setting, add the olive oil. Season with salt and pepper and serve with the chicken, rice and chicken consommé.