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Chicken Marrakesh

Ease of Preparation: Moderate

Preparation Time: 10-15 min

Cook Time: 2 hr

Servings: 6

Recipe By: Troth Wells

From:  The Spices of Life
Used with permission of Interlink Publishing Group

Other Main Dishes
Other Poultry

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Chicken Marrakesh

3 pounds chicken, whole
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup water
1/8 teaspoon saffron threads
 pepper, to taste
 salt, to taste
1/4 pound cooked rice
1 cup raisins
1/2 cup almonds, toasted and chopped
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
 pinch of saffron threads*
 salt, to taste
*Soak the saffron in a little warm water until it turns yellow; pour into the pot, discarding the threads if desired.

Heat oven to 400 degrees.

First, using an oven-proof dish that is large enough to take the whole chicken, and has a lid, heat up a little oil on top of the cooker.

When hot, put the chicken (unstuffed) into the dish and let it cook for 20 minutes or until brown.

Meanwhile, to make the filling put the cooked rice in a bowl and mix in the raisins, almonds, ginger, cinnamon, and saffron or turmeric and salt. Mix thoroughly.

Now spoon the filling into the chicken and secure with skewers.

Boil the water and then blend it with the remaining ginger, cinnamon, and saffron. Season with salt and pepper. Pour this over the chicken, put the lid on the pot and cook in the oven for 1 1/2 hours, adding more water if required, until the chicken is cooked.
Chef Suggestions
One-half teaspoon of turmeric may be substituted for the saffron
Nutrition Facts
As prepared, each serving contains amount per serving, 470 calories, 15g total fat, 160mg cholesterol, 480mg sodium, 28g total carbohydrate and 52g protein.

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