Jamie Oliver Moroccan Chicken

Some nights, you just crave heat. Not just spicy—but deep, perfumed, slow-burning heat that curls up your spine and settles somewhere warm in your chest. That’s what happened the night I stumbled into Jamie Oliver’s Moroccan Chicken. The smell hit me first—citrus and rose and something else… ancient, maybe. Hard to explain. It clung to the walls for hours. Honestly, it felt like I’d invited Morocco over for dinner.

Ingredients Needed

For the Chicken:

• 1 whole free-range chicken, about 1.6kg
• a good glug of olive oil
• pinches of sea salt and cracked black pepper

For the Paste:

• 1 tablespoon ras el hanout
• 1 dried chilli
• 2 preserved lemons (you’ll crush one, slice the other)
• 1 teaspoon unsprayed rose petals—if you’re feeling fancy

To Finish:

• a loose handful of fresh coriander

How To Make Jamie Oliver Moroccan Chicken

1. First, preheat your oven. 180ºC if you’re playing by the rules.
2. Now, grab your pestle and mortar. Smash up a preserved lemon with the ras el hanout and dried chilli. Add salt. Pepper. Really grind it until it smells like something you’d find hidden in the back of a spice bazaar. That’s your potion.
3. Take the chicken. Make a few deep slashes in the breast—don’t be shy. Rub that spice paste in with your fingers. Get under the skin if you can. You want it messy, stained, like you’ve just returned from battle. Pour over some olive oil. Rub again.
4. Layer lemon slices in your roasting tray. The rest go inside the chicken. Like little golden secrets. If you’ve got rose petals, toss a few over the top. Why not?
5. Roast it. 1 hour 20 minutes or until the skin is bronzed and just a bit sticky. The smell will let you know. When it hits your nose and you stop what you’re doing—that’s the moment.
6. Once it’s out, let it rest. Not because you read it online. But because it needs a breath. Then scatter fresh coriander like it’s confetti.

Why I Love This Recipe

I cooked it on a grey Sunday. One of those slow, drifting days where the air feels heavy and your body needs grounding. The house smelled like smoke and lemons and heat. We tore at the meat with our fingers. No one said much. But the mood lifted. It does that, this dish. It makes you feel like you’ve been somewhere else.

Recipe Tips

• Can’t find preserved lemons? Zest a fresh one, toss in some flaky salt. Let it sit a bit.
• Chilli too much, Use sweet paprika. It’ll hug instead of bite.
• Sauce looking watery, Crack the oven door, let it reduce a bit.
• If you’ve got time, let the chicken marinate. Even an hour changes everything.
• Add onions, carrots, whatever’s knocking around. The tray doesn’t mind.

How To Store This Jamie Oliver Moroccan Chicken

• At Room Temperature: Nah, don’t risk it. Two hours max before it needs to chill.
• In the Fridge: Stuff it in a container. Lid on. You’ve got three days. Maybe four if you’re brave.
• In the Freezer: Wrap it. Label it if you’re that kind of person. It’ll keep for months. Rescue dinner, sorted.

Reheating

• Oven: Foil-covered, 180ºC, 20 minutes or so.
• Microwave: Medium power. Go slow. Check halfway.
• Stovetop: Little broth, lid on. Low heat. Stir once in a while.

Let’s Answer a Few Questions!

Can I make this in a slow cooker?
Yep. Dump it all in. Low heat. Six hours. Maybe more. The smell alone is worth it.

How do I stop it drying out?
Olive oil. Marinate it well. Roast slow. That’s the trick.

What if my sauce is thin?
Leave the lid off. Let it talk to the air. Or add a bit of cornstarch mixed with cold water. Stir till it tightens up.

Can I add dried fruits?
Oh yes. Apricots. Dates. Even raisins. Toss them in near the end. They melt into the sauce. So good.

Nutrition Facts (per serving)

• Calories: 301
• Carbs: 0.5g
• Protein: 43.9g
• Fat: 14.1g
• Sugar: 0.3g
• Fibre: 0g
• Sodium: 1g

Try More Recipe:

• Jamie Oliver Chicken Tikka Masala
• Jamie Oliver Empire Roast Chicken
• Jamie Oliver Creamy Prawn Linguine