Moroccan Chicken with Saffron Chickpea Rice



2 whole chicken with skin (approximately 1.2 kg each)
2 lemons cut in ½
2 whole bulbs of garlic (cloves separated)
½ cup Supreme Almond Flakes, lightly toasted
Chopped parsley

½ cup oil
2 tbsp Supreme Paprika Powder
1 tbsp Supreme Chilli Powder
2 tsp Supreme Coarse Black Pepper
1 bulb of garlic, peeled
Zest of 2 lemons
2 tbsp ras Al hunout
½ cup lemon juice
Salt to taste
1 cup of fresh mint leaves

⅓ cup oil
3 cup Lubna Super Kernel Sela Rice (soaked in cold water for 30 minutes)
2 onions sliced
2 Supreme Chickpea tins
Generous pinch of saffron
5 cups chicken stock (2 stock cubes per cup of rice)

1 ½ cup greek yogurt
¾ cup grated cucumber
¼ cup finely chopped mint
¼ cup finely chopped parsley
1 tbsp minced garlic
Salt to taste


Add all the ingredients for the marinade into a food processor, and process until smooth. Using your fingers carefully lift the skin of the chicken, then carefully, using a knife make cuts on the breast, thighs and legs (this step is crucial as it will help with the marinating cooking cooking process). Rub the marinade all over; in the cavity and under the skin (into the cuts). Cover and marinate overnight. Remove chicken from the refrigerator 2 hours prior to cooking.

combine all the ingredients together and set aside in the fridge. Preheat the oven at 180°c. Place a wired rack in a roasting tray. Place both chickens breast side up on the rack and stuff the cavities with lemons and garlic cloves. Roast for 1 hour and 15 minutes or until chicken is fully cooked through. Remove from the oven, cover with foil and allow to rest for 10 minutes before serving.

In the meantime cook the rice:
Heat the oil in a large pot over medium-high heat. Add sliced onions and sauté until soft. Add the rice and chickpeas, stir to coat evenly in the oil. Add stock, saffron and salt (if needed) and bring to a boil. Reduce heat to low. Cook covered for 20 minutes or until rice is tender and all liquid has absorbed. Remove from the heat and set aside to stand for 5 minutes.

To Serve:
Fluff the rice up and dish out onto your desired serving platter/ dish. Carve the chicken into pieces and place on top of the rice. Spoon over some on the remaining juices from the tray and garnish with chopped parsley and toasted almonds flakes. Serve immediately with tzatziki.

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