Steamed chicken with rice

Steamed chicken with rice

By
From
A Month in Marrakesh
Serves
6
Photographer
David Loftus

Ingredients

Quantity Ingredient
4 tablespoons extra-virgin olive oil
1 teaspoon saffron threads
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon paprika
1.5kg chicken, jointed into 6 pieces
cold water
boiled rice
salad
Steamed chicken with rice
Cumin salt
sea salt
freshly ground black pepper

Method

  1. Combine 4 tablespoons extra-virgin olive oil, 1 teaspoon saffron threads, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon and 1/2 teaspoon paprika in a large bowl. Season generously with sea salt and freshly ground black pepper and mix well. Place 1.5kg chicken, jointed into 6 pieces, into the bowl and rub with the mixture.
  2. Wrap the chicken pieces in a piece of muslin, tying the muslin tightly together in a knot.
  3. Fill the bottom part of a couscoussier three-quarters full with cold water, bring to the boil and then place the chicken in the top part of the couscoussier. Cover the top with a damp tea towel, replace the lid and steam the chicken, undisturbed, for 1–1 1/2 hours, or until the chicken is tender and falling off the bone.
  4. Transfer the chicken to a chopping board. Unwrap and discard the muslin, then transfer to a platter or onto individual plates and serve immediately with boiled rice, salad, harissa and cumin salt.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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