Moroccan Roast Chicken with Spiced Rice

Ingredients

Quantities are for one portion.

• 1lemon, cut into wedges
• 15 mlolive oil
• 1 tspras el hanout
• 70 gdry white rice
• salt and pepper to taste
• 1onion, finely diced
• 1 tspturmeric
• 10 gfresh parsley, chopped
• 150 gchicken leg (bone-in)

Method

1. Preheat the oven. In a bowl, mix half the olive oil, ras el hanout, salt, and pepper. Rub this mixture into the skin and flesh of the chicken leg.
2. Place the seasoned chicken leg on a baking tray. Roast in the oven until the skin is crispy and the meat is cooked through.
3. While the chicken roasts, heat the remaining olive oil in a pot with a tight-fitting lid. Sauté the finely diced onion until soft.
4. Stir the turmeric and dry white rice into the onion, toasting briefly until the rice is golden.
5. Pour water into the pot to cover the rice. Bring to a boil, cover tightly, turn the heat low, and steam until the rice is tender.
6. Fluff the yellow rice with a fork and stir in the chopped fresh parsley.
7. Serve the roasted chicken leg over the spiced rice, with a fresh lemon wedge on the side.