Moroccan Roast Chicken Recipe

By Shelley Barnard – MD

This dish is perfect for winter, rich in flavour and has the slightest bite to keep you warm.  When I make it again I might try to add some preserved lemons or green olives into the dish for added Moroccan influence.

Picture 4


2 Carrots, peeled and roughly chopped

1 Onion, peeled and roughly chopped

250ml White wine or Verjuice

125ml Chicken stock

2 Tbsp Ras el Hanout spice

4 cloves garlic, finely chopped

45ml Olive oil

Seasoning to taste



Preheat the oven to 200°C. Put the onions and carrots into a deep roasting pan, but not one that’s too big. In a bowl, mix together the White wine/Verjuice, chicken stock, Ras el Hanout and garlic. Place the chicken on top of the onions & carrots and then pour the sauce/stock mixture over the chicken and inside the cavity.

Drizzle over the olive oil and roast for 1.5 hours or until cooked through. Remove the chicken from the pan and carve, then remove the carrots and onions and keep warm. Skim the oil off the remaining juices and thicken to make a deliciously rich gravy (at this point I added a little sugar).

Serve with fluffy cous cous topped with the carrot and onion mix and then the chicken. Douse generously with gravy. You can then add some other vegetables for a bit of colour to your plate – I served an accompaniment of beans for some greenery.


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