Fall Recipes, Recipes, Show All

Moroccan Spiced Chicken: Le Creuset Recipe

A feast for both the eye and the stomach, succulent spiced chicken is cooked on a bed of rice, peppered with almonds, apricots and pomegranate seeds. A real showstopper that can be taken to the table to serve either straight from the pot or be presented on a large platter. This dish appears opulent but couldn’t be easier to make.

Flavour Revival Moroccan-spiced Chicken with Jewelled Rice | Le Creuset UK

Have you seen our Autumn Essentials? Check them out here.

Preparation time: 5 minutes

Cooking time:  1 hour 30 minutes


For the Chicken

1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon smoked paprika

½ tablespoon ras el hanout

1 tablespoon sweet chilli sauce

1 tablespoon rapeseed oil

1 lemon

2kg free-range chicken

For the Rice

1 tablespoon oil, for frying

1 large onion, diced

1 garlic clove, finely chopped

1 teaspoon ras el hanout

360g brown rice or brown basmati rice, washed and drained

700ml hot chicken stock

200g whole dried apricots

100g shelled pistachio nuts

2 cinnamon sticks

6 cardamom pods

To Serve

½ pomegranate, seeds removed

Parsley, mint and coriander, roughly chopped



Preheat the oven to 210⁰C/ Fan190⁰C/ Gas Mark 6-7

  1. Put the cinnamon, cumin, paprika and ras el hanout spices in a bowl. Stir in the sweet chilli sauce, oil and the zest of 1 lemon. Finish the marinade with a squeeze of lemon juice and then put the lemon in the cavity of the chicken.
  2. Rub the chicken thoroughly with the marinade and leave to marinate for at least 10 minutes. Put into the Toughened Non-Stick Deep Casserole and place in the oven (without the lid) to roast for 45 minutes.
  3. In the meantime, heat a little oil in a non-stick frying pan and gently sauté the onions for 5-6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further minute. Add the ras el hanout and rice and stir through the onions then remove from the heat.
  4. After 45 minutes, remove the chicken from the oven and turn down to 200⁰C/ Fan 180⁰C/ Gas Mark 6. Lift the chicken out of the casserole and put on a plate. Tip the rice mixture into the casserole and pour in the stock. Add the apricots, almonds, cinnamon sticks and cardamom pods.
  5. Place on the hob and bring to the boil. Once simmering, return the chicken to the casserole, put on lid and return to the oven for 30 minutes.
  6. After 30 minutes, fluff the rice with a fork. Cook for a final 15 minutes, without the lid, until all the liquid has been absorbed and the chicken and rice are cooked through.
  7. Remove from the oven and put on the lid. Allow the chicken to rest for 5-10 minutes to allow all the cooking vapours to be
  8. To serve, sprinkle with roughly chopped parsley, mint and coriander and pomegranate seeds.

Cook’s Notes

  • Why not use your leftovers for lunch the follow day? Toast some pittas and add a spoonful of hummus. Add shredded leftover chicken and a sprinkling of rice. Finish with a generous handful of rocket leaves.
  • Make a delicious stock from the marinate carcass if the chicken. Place the bones in a large pot and cover with water. Throw in some aromatics like, roughly chopped carrot, onion and celery as well as a bay leaf and 5 peppercorns. Simmer for 30 – 40 minutes, remove the bones and aromatics and strain through a fine sieve – season to taste. This full-flavoured chicken stock can be frozen and used in soups, stews and risottos.

Leave a Reply

Your email address will not be published. Required fields are marked *