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Moroccan spiced roast chicken

Serves 4
Prep time: 20 mins
Cooking time: 1 1/2 hours

WINE MATCH: Selaks Reserve Chardonnay
This dish is best complemented by our beautifully balanced, Selaks Reserve Chardonnay. It is a distinctive Hawke’s Bay style with lifted aromas of stonefruit and citrus, bursting with white peach and nectarine flavours, with a touch of oak.

  • Roast
  • Moroccan
  • Chicken



  • 1 whole chicken
  • 1 ½ tsp cinnamon
  • 1 heaped tsp ground coriander
  • 1 tsp cumin
  • 1 heaped tsp ground ginger
  • ¼ tsp each salt and pepper
  • ½ preserved lemon – flesh and pith removed, roughly chopped
  • ¼ cup olive oil
  • 1 cup pitted prunes, roughly chopped
  • 2 medium red onions – peeled and sliced
  • Olive oil
  • 1 ½ cups chicken stock
  • 1 Tbsp honey
  1. Preheat oven to200°C.  Prepare the chicken by patting it dry inside and out and removing any excess fat from the cavity opening and tail end. 
  2. In a small bowl, combine the dry spices (cinnamon, coriander, cumin, ginger, salt and pepper), preserved lemon and oil, and mix to a paste. Add the prunes.  Coat the outside of the chicken with the spice and prune mixture, in addition to stuffing inside the cavity. 
  3. Scatter the sliced red onions into a roasting dish and place the chicken on top.  Mix together the stock, honey and a slug of olive oil and pour this around the chicken. Cover with tinfoil and cook for one hour. 
  4. Remove the cover, reduce the temperature to 180 degrees C and cook for a further 20 - 30 minutes or until the chicken is cooked through and dark golden on top. 
  5. Serve with couscous and a carrot salad.


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