Take your taste buds on a journey to North Africa with this fragrant Moroccan Chicken with Saffron Pilaf & Spicy Carrots.
Moroccan Chicken with Saffron Pilaf & Spicy Carrots
2 tsp ground cumin
1 tsp paprika
1 tsp sea salt flakes
½ tsp ground cinnamon
¼ tsp ground cloves
¼ tsp cayenne pepper
no 16 free-range organic chicken
¼ cup olive oil
1 large lemon, cut in half
1 brown onion, finely chopped
½ tsp saffron threads
2 cups long-grain rice
4 cups chicken stock
2 tbsp preserved lemon, finely chopped
6 dates, seeded and finely chopped
3 carrots, trimmed and peeled
½ tsp dried chilli flakes
½ cup small flat-leaf parsley leaves
1 Preheat oven to 200C. Combine first six ingredients in a small bowl. Tuck wings under chicken and put in an ovenproof dish. Rub chicken with 2 tsp oil. Sprinkle spice mix over chicken. Put lemon halves in chicken cavity and secure legs with kitchen twine. Cover chicken loosely with foil. Bake for 75-90 minutes or until cooked through in the thickest part. If juices run pink, cook for a little longer.
2 Turn oven down to 180C. Heat 2 tbsp oil in a heavy-based ovenproof casserole dish. Add onion and cook for 3-4 minutes or until soft. Add saffron and rice. Cook for 1-2 minutes, stirring until rice is coated with oil. Pour stock over rice. Bring to the boil. Cover and bake for 20 minutes or until tender. Add preserved lemon and dates. Cover and stand for 5 minutes. Stir until well combined.
3 Run a vegetable peeler along the length of the carrots, forming ribbons. Put in a bowl and cover with boiling water. Drain. Heat 2 tsp oil in a large non-stick frying pan. When hot add carrot and chilli. Cook, stirring often, until tender.
4 Add parsley to pilaf just before serving. Spoon pilaf onto baking dish with chicken. Serve with carrots.