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Moroccan Chicken



1 whole butterflied chicken

1 lemon, juice and rind

2 cloves garlic, grated

1 tbsp ground cinnamon

1 tbsp ground coriander

1 tbsp ground turmeric

1 tbsp ground cardamom

1 tbsp ground cumin

100 ml extra virgin olive oil

Salt and pepper



400 g couscous

150 ml apricot juice

2 cloves garlic, finely chopped

3 coriander roots, finely chopped

1 tbsp basil leaves, finely chopped

150 g mixed dry fruit

80 g unsalted butter, cubed

500 ml water

Extra virgin olive oil

Preserved Lemon:

4 lemons, quartered




Preheat oven to 210 degrees.

For the chicken, combine all the ingredients, stir thoroughly, then coat the chicken in the marinade. Set aside for 15 to 20 mins to infuse.

Place the chicken into a baking dish bone-side down, pour the excess marinade on top, add a sprinkle of salt and pepper, a splash of water and cook for 45 – 50 mins.

To make the couscous, in a pan add a good splash of oil and tumble in the garlic and coriander. Pour in the water and juice, then bring to the boil. Once boiling, add the couscous and cook for around 5 mins. Add the butter, dried fruit and cover until the butter melts. Garnish with basil.

Serve the chicken on a bed of couscous.

For the preserved lemon, place the lemons into an air-tight container, completely cover in salt, a splash of water and store in a dark, cool area for 3 months or so.


Moroccan Chicken