North African Roast Chicken with Chermoula Over Cinnamon Raisins and Fried Onion Rice Bowl

Name: North African Roast Chicken with Chermoula Over Cinnamon Raisins and Fried Onion Rice Bowl
Ingredients: 4 skin-on, bone-in chicken quarters; 4 skin-on, bone-in chicken quarters; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoons ground allspice; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; ½ teaspoon ground cloves; 4 tablespoons ras el hanout (a North African spice blend made of all the dried spices above); 1 tablespoon (15 ml) fresh lemon juice, or 1 preserved lemon, puréed; 1 tablespoon (15 ml) fresh lemon juice, or 1 preserved lemon, puréed; 1 cup (195 g) white rice, rinsed and drained; 1½ cups (355 ml) stock; ¼ teaspoon ground cinnamon; ½ cup (75 g) golden raisins; 2 eggplants, cut into ¼-inch (6 mm) slices; ¼ cup (60 ml) olive oil; 1 teaspoon ras el hanout spice blend; 1 teaspoon paprika; ½ teaspoon ground cumin; 1 teaspoon salt; 1 teaspoon pepper; Sliced cucumbers; Fresh chilies; Fresh mint, parsley, and cilantro leaves, a mixture or any one of them; Fresh mint, parsley, and cilantro leaves, a mixture or any one of them; Fresh mint, parsley, and cilantro leaves, a mixture or any one of them

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

This North African Roast Chicken Bowl is widely made with slight variations among plenty of North African countries. It has a beautiful balance of spice, sweet, warm, and depth with bold and aromatic flavors. The chicken is seasoned with ras el hanout spice blend, roasted until succulent, and served over spiced rice scented with cinnamon, studded with golden raisins, and topped with fried onions. A colorful orange and carrot salad adds freshness to the bowl and roasted melt-in-your-mouth eg

Ingredients

Main course

Ingredients

Method