Recipes

Ras El Hanout Flavoured Rangitikei Chicken

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A delicious blend of Morroccan spices make this a flavourful Rangitkei Chicken dish as good as it gets. From Mark Southon on Best of NZ Food.

Ingredients

1 Whole Rangitikei chicken

1 tsp. Ground cumin

1 tsp. Ground ginger

1 tsp. Turmeric

1 tsp. Salt

3/4 tsp. Ground cinnamon

3/4 tsp. Freshly ground black pepper

1/2 tsp. Ground white pepper

1/2 tsp. Round coriander seeds

1/2 tsp. Cayenne

1/2 tsp. Ground all spice

1/2 tsp. Ground nutmeg

1/4 tsp. Ground cloves

4 pita breads

200ml yoghurt

1/2 cucumber

2x garlic cloves

Dates

Coriander

Red onion

1x Orange

1x lemon

Mint

Couscous

1 ¼ cups Water

To Make

For the Spice mix

Mix together all the dry herbs and spices in a small bowl and set aside for later.

For the Chicken

Split the whole Rangitikei chicken in half through the central cavity, take off the wings and trim (leave the bone on).

Mix 2 tablespoons of spice mix with some oil and rub over both sides of the chicken halves.

Griddle the chicken on the skin side until you have bar marks then transfer to a tray and finish off in an oven

For the couscous

Boil water in a pot. Squeeze orange juice into pot and add salt. As the water comes to the boil, put in the couscous. Allow the couscous to absorb all the moisture.

Add some ras el hanout spice mix add sliced red onions, chopped dates, segmented orange & coriander.

For cucumber yoghurt side

Smash garlic in pestle & mortar. Add yogurt, season and add chopped cucumber (leaving out the seed in the middle), mint, a little squeezed lemon juice & salt to taste. Tip: Hang Yogurt over night to remove excess liquid

Heat pita breads on griddle & carve the chicken then serve with all your accompaniments

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