Moroccan Rub Chicken

moroccan rub chicken

Moroccan Rub Chicken

A tasty chicken recipe the whole family will love.
Prep Time 40 minutes
Cook Time 50 minutes
1 hour 30 minutes
Course dinner
Cuisine European
Servings 4 people


  • 1 pan
  • 1 knife
  • 1 oven
  • 1 Chopping Board
  • Tin Foil


  • 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


  • 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.
Keyword chicken, dinner, morrocan rub