Moroccan Baked Chicken with Chickpeas and Rice

Name: Moroccan Baked Chicken with Chickpeas and Rice
Cuisine: Middle Eastern
Ingredients: 1 x 3½-4 lb (1.5-2 kg) chicken, jointed into 8 pieces (or you could use a pack of 8 drumsticks and thighs); 2 tablespoons olive oil; 1 oz (15 g) fresh coriander; 3 cloves garlic, chopped; 2 fresh chillies, halved, de-seeded and finely chopped; 10 fl oz (275 ml) carton good chicken stock; 5 fl oz (150 ml) dry white wine; 2 oz (50 g) pitted black olives; 2 oz (50 g) pitted green olives; salt and freshly milled black pepper; 4 oz (110 g) dried chickpeas; 6 oz (175 g) brown basmati rice; 1 level teaspoon cumin seeds; 1 level tablespoon coriander seeds; ½ level teaspoon saffron stamens; 2 small thin-skinned lemons; 2 large yellow peppers; 2 large onions

Instructions

My Chicken Basque recipe is such a huge hit because, I imagine, everything needed for a meal for four people is cooked in one large cooking pot with no extra vegetables needed. This meant I was under a lot of pressure to produce a recipe that could match it. So, to a flourish of trumpets, here it is. The Delia Online Cookery School: Watch how to prepare peppers and chillies in our video on this page.

Updated at: Fri, 27 Mar 2026 17:09:41 GMT