Moroccan Rub Chicken
A tasty chicken recipe the whole family will love.
Equipment
- 1 pan
- 1 knife
- 1 oven
- 1 Chopping Board
- Tin Foil
Ingredients
- 1 large chicken cut in half lengthwise. (Cut along the backbone, on either side of it, open the chicken out, cut down the front. Keep the backbone for stock.)
- 2 large onions sliced
- 2 Tbsp Moroccan rub
- 2 cloves
- 4 cloves garlic
- 1 Tbsp brown sugar
- 2 celery sticks chopped
- 250 g Jasmine Rice
- ½ cup almonds or pistachio nuts
- ½ cup sultanas
- ½ cup dried apricots
- 1 lime
- 1 ¼ cups chicken stock
- 1 cup white wine
Instructions
- Put oven on to 170°C.
- Take three strips of rind off the lemon and the orange.
- Squeeze the juice over the chicken halves.
- Put chicken into oven in roasting pan for 15-20 minutes.
- Finely slice the rind.
- Fry onions and garlic in butter. As the onion is nearly cooked add the brown sugar and stir, let it finish cooking but keep stirring.
- Take off the heat.
- Add Moroccan Rub, celery and rind from lemon & orange; Stir.
- Take chicken out of oven, remove from pan.
- Put onion mix into roasting pan; add the stock, white wine, rice.
- Add any leftover butter. Lay chicken on top, skin sides up.
- Cover with lid or foil, tightly sealed. Set timer for 40-50 minutes.
- When you bring out of oven, take chicken off and cut into quarters.
- Add nuts and dried fruit to rice.