Moroccan spiced chicken with yoghurt sauce and green rice
Dinner just got more delicious! This recipe sees whole chickens butterflied, covered in Moroccan-inspired spices then grilled to perfection. Serve with tangy yoghurt sauce and herbed green rice for a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Moroccan spiced chicken
- 2 x 500g fresh whole chickens
- 2 tablespoons ras el hanout
- 1 teaspoon dried chilli flakes
- 1 teaspoon dried mint flakes
- 3 cloves garlic, crushed
- 2 tablespoons extra virgin olive oil
- Yoghurt sauce
- 1 cup natural Greek yoghurt
- 1 teaspoon ground sumac
- 2 tablespoons chopped fresh coriander
- 1 tablespoon lemon juice
- Green rice
- 40 grams butter
- 8 spring onions, chopped
- 1 clove garlic, crushed
- 2 1/2 cup cooked long-grain rice
- 1/4 cup fresh coriander leaves
- 300 grams pomegranate seeds, to serve (optional)
- lemon wedges, to serve
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