Moroccan chicken and rice one-pot


Moroccan chicken and rice one-pot

  • 0:04 Prep
  • 1:45 Cook
  • 4 Servings


  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground turmeric
  • 1.2kg Lilydale whole chicken, cut into 8 pieces
  • 60ml (1⁄4 cup) extra virgin olive oil
  • 2 brown onions, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 tablespoon finely grated fresh ginger
  • 1 cinnamon stick
  • Pinch of saffron
  • 392g (2 cups) mountain blend rice
  • 750ml (3 cups) Massel salt reduced chicken style liquid stock
  • 250ml (1 cup) water
  • 45g (1/4 cup) currants
  • 50g preserved lemon, flesh removed, rind finely sliced
  • 120g drained green Sicilian olives
  • 1 piece Lebanese bread, cut into thin strips
  • 2 tablespoons honey
  • Fresh coriander, to serve
  • Tamar Valley Greek Style Yoghurt or tzatziki, to serve
  • Lemon wedges, to serve


  • 1
    Preheat the oven to 180C/160C fan forced. Combine the cumin and turmeric in a small bowl. Rub cumin mixture over the chicken. Season.
  • 2
    Heat half the oil in a large flameproof casserole dish over medium heat. Cook the chicken, in batches, for 2-3 minutes each side or until golden. Transfer to a plate.
  • 3
    Heat remaining oil in pan. Add onion. Cook, stirring, for 3-4 minutes or until soft and golden. Add garlic, ginger, cinnamon and saffron. Cook, stirring, for 1 minute. Add rice and stir to coat. Add stock and water. Bring to boil. Reduce heat to low. Simmer, uncovered, for 10 minutes.
  • 4
    Add chicken, currants, preserved lemon and olives. Cover and bake for 1 hour.
  • 5
    Remove lid and add bread. Spray with oil. Bake for a further 10-15 minutes or until bread is golden and crisp.
  • 6
    Drizzle with honey and sprinkle with coriander. Spoon over the yoghurt or tzatziki. Serve with the lemon wedges.



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