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.
