Jamie Oliver Moroccan Chicken recipe is made with chicken, preserved lemons, ras el hanout, dried chilli, olive oil, rose petals, and fresh coriander this recipe takes a total of 100 minutes to prepare and cook, serving approximately 4 people.
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🧡 Why You’ll Love This Moroccan Chicken Recipe:
- Authentic Flavours: This recipe uses traditional Moroccan ingredients like preserved lemons and ras el hanout, providing an authentic taste that’s rich, aromatic, and unforgettable.
- Easy Preparation: With simple steps and readily available ingredients, even beginners can make this impressive dish without any hassle.
- Healthy Option: Made with fresh, wholesome ingredients, this recipe is a nutritious choice, offering a balanced mix of protein, vitamins, and minerals.
- Versatile Dish: Perfect for any occasion, whether it’s a casual family dinner or a special gathering, this Moroccan chicken recipe is sure to impress and satisfy everyone.
❓ What Is Jamie Oliver Moroccan Chicken Recipe?
Jamie Oliver’s Moroccan Chicken is a flavorful dish made with chicken, preserved lemons, ras el hanout, dried chilli, olive oil, rose petals, and fresh coriander this dish boasts a unique tangy, spicy taste and tender texture.
🍗 Jamie Oliver Moroccan Chicken Ingredients
- 2 preserved lemons
- 1 tablespoon ras el hanout
- 1 dried chilli
- 1 x 1.6kg whole free-range chicken
- olive oil
- 1 teaspoon rose petals (unsprayed) , optional
- a few sprigs of fresh coriander
🍲 How To Make Jamie Oliver Moroccan Chicken
- Preheat the oven to 180ºC/350ºF/gas 4.
- Use a pestle and mortar to crush one of the preserved lemons, the ras el hanout, the dried chili, and a pinch of sea salt and black pepper.
- Cut the last lemon into slices and put some on the bottom of a roasting pan and some inside the chicken.
- Score the chicken breast a few times and rub the sauce all over it. Add oil, rub it in again, and then put it in the baking tray.
- If you want, sprinkle rose petals on top and roast for 1 hour and 20 minutes, or until the skin is sticky and the chicken is done. To serve, pick the coriander leaves and sprinkle them on top.
💭 Recipe Tips:
- Using Fresh Lemons Instead of Preserved Lemons: Fresh lemons lack the unique tangy, salty flavour of preserved lemons. Use lemon zest with a bit of salt as a substitute for a closer match.
- Avoiding Overpowering Heat: If the dish is too spicy, reduce the amount of dried chilli. Alternatively, you can use a milder chilli or even paprika to maintain flavour without too much heat.
- Ensuring Sauce Thickness: If the sauce is too thin, let it simmer uncovered to reduce and thicken. You can also add a slurry of cornstarch and water towards the end of cooking.
- Properly Marinating Chicken: Ensure the chicken is well-marinated with the spice mixture. Scoring the chicken helps the marinade penetrate deeper, leading to a more flavourful dish.
🥗 What To Serve With Moroccan Chicken?
Serve Moroccan Chicken with Zucchini Salad,Panzanella, Minty Courgette Tart, Chorizo Risotto, and a side of Pea And Mint Risotto or Smoked Haddock Risotto for a complete and balanced meal.
🎚 How To Store Leftovers Moroccan Chicken?
- In The Fridge. Store leftover Moroccan chicken in an airtight container in the fridge it stays fresh for up to 3 days.
- In The Freezer. Place leftover Moroccan chicken in a freezer-safe container or bag freeze for up to 3 months.
🥵 How To Reheat Leftovers Moroccan Chicken?
- In The Oven. Preheat the oven to 180ºC (350ºF). Place the chicken in a baking dish, cover with foil, and heat for 20 minutes until warmed through.
- In The Microwave. Place chicken pieces in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap. Heat on medium power for 3-4 minutes, checking halfway.
- On Th Stovetop. Place the chicken in a skillet with a bit of water or broth. Cover and heat over medium-low, stirring occasionally, until thoroughly heated.
FAQ’S
Can I make Moroccan chicken in a slow cooker?
Yes, combine all ingredients in the slow cooker and cook on low for 6-8 hours. This method ensures tender chicken with well-blended flavors.
How do I keep Moroccan chicken moist during cooking?
Marinate the chicken well and cook covered at a lower temperature. Using olive oil and a flavorful marinade helps retain moisture.
How do I thicken the sauce for Moroccan chicken?
Simmer the sauce uncovered to reduce it. Alternatively, add a cornstarch slurry (cornstarch mixed with cold water) and stir until the sauce thickens.
Can I add dried fruits to Moroccan chicken?
Yes, adding dried fruits like apricots, dates, or raisins enhances the dish’s flavor by adding natural sweetness. Add them during the last hour of cooking.
More Jamie Oliver Recipe:
- Jamie Oliver Chicken Tikka Masala
- Jamie Oliver Empire Roast Chicken
- Jamie Oliver Creamy Prawn Linguine
Jamie Oliver Moroccan Chicken Nutrition Facts
Amount Per Serving
- Calories: 301
- Fat: 14.1g
- Saturates: 3.6g
- Sugars: 0.3g
- Salt: 1g
- Protein: 43.9g
- Carbs: 0.5g
- Fibre: 0g
Jamie Oliver Moroccan Chicken
Description
Jamie Oliver Moroccan Chicken recipe is made with chicken, preserved lemons, ras el hanout, dried chilli, olive oil, rose petals, and fresh coriander this recipe takes a total of 100 minutes to prepare and cook, serving approximately 4 people.
Ingredients
Instructions
- Preheat the oven to 180ºC/350ºF/gas 4.
- Use a pestle and mortar to crush one of the preserved lemons, the ras el hanout, the dried chili, and a pinch of sea salt and black pepper.
- Cut the last lemon into slices and put some on the bottom of a roasting pan and some inside the chicken.
- Score the chicken breast a few times and rub the sauce all over it. Add oil, rub it in again, and then put it in the baking tray.
- If you want, sprinkle rose petals on top and roast for 1 hour and 20 minutes, or until the skin is sticky and the chicken is done. To serve, pick the coriander leaves and sprinkle them on top.
Notes
- Using Fresh Lemons Instead of Preserved Lemons: Fresh lemons lack the unique tangy, salty flavour of preserved lemons. Use lemon zest with a bit of salt as a substitute for a closer match.
- Avoiding Overpowering Heat: If the dish is too spicy, reduce the amount of dried chilli. Alternatively, you can use a milder chilli or even paprika to maintain flavour without too much heat.
- Ensuring Sauce Thickness: If the sauce is too thin, let it simmer uncovered to reduce and thicken. You can also add a slurry of cornstarch and water towards the end of cooking.
- Properly Marinating Chicken: Ensure the chicken is well-marinated with the spice mixture. Scoring the chicken helps the marinade penetrate deeper, leading to a more flavourful dish.