• Partnered with
  • Easy
  • Serves 6
  • 90 mins cook

Moroccan-spiced chicken

Moroccan-spiced chicken

What could be better than a perfectly roasted chicken imbued with fantastically aromatic spices from Morocco? This is a simple and easy roast that will take your taste buds on a magical journey.


  • 1 whole chicken – buy the best quality you can afford
  • 1 1/2 tsp cinnamon
  • 2 tsp ground coriander
  • 2 tsp ground ginger
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 preserved lemon, or 5cm lemon peel, chopped fine
  • 1/4 cup olive oil, plus extra for cooking
  • 2 medium pieces red onions, peeled and sliced
  • 4 carrots, peeled and cut lengthways
  • 1 1/2 cups chicken or vegetable stock
  • 1 tbsp honey
  • couscous, to serve


  1. Preheat oven to 200°C. Prepare the chicken by patting it dry inside and out, removing any excess fat from the cavity opening and tail end.
  2. Make a spice paste by combining all the dry spices and seasoning, preserved lemon or lemon peel, and olive oil, then mix to a paste.
  3. Ease the skin of each breast away from the flesh, without tearing it, and smear 1 tbsp of the spice mix under the skin.
  4. Rub the remaining paste all over the skin and inside the main cavity.
  5. Secure the legs together with either string, toothpicks or skewers to aid even cooking.
  6. Scatter the sliced red onions and carrots with a splash of olive oil into a roasting dish, then place the chicken on top.
  7. Pour the stock around the chicken, then cover and cook for 1 hour.
  8. Remove the cover and reduce the oven temperature to 180°C.
  9. Add the honey to the pan juices, then cook for a further 20-30 minutes or until the chicken is cooked through and a dark golden colour on top.
  10. Baste the chicken thoroughly with the juices, then serve on a bed of couscous with the roasting pan juices drizzled over it.
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