My raz-el-hanout roasted chicken with oven potatoes and kohlrabi cream

Sandra Slawinski 2nd June 2021 0 comments

My raz-el-hanout roasted chicken served with oven-baked potatoes topped with a kohlrabi and parsley cream is a great family Sunday lunch substitute.

Raz-el-hanout is a Moroccan spice blend used mostly to flavour couscous and burgher dishes but totally divine on chicken. The blend contains: cumin, nutmeg, mace, cinnamon, cardamom, chilli peppers, coriander seeds, smoked paprika, turmeric … and the blend is use has roses added.

I am not a huge fan of kohlrabi but I like it in soups or creams like these, their tanginess is subdued and you are left with great flavour.









If you can’t find raw-el-hanout spice blend you can use a mixture of cumin, ground coriander seeds, cinnamon and smoked paprika.

Swap raz-el-hanout for zaathar spice blend.

Swap kohlrabi for Brussels sprouts, broccoli or spinach.

For more recipes with Kohlrabi or chicken:

My kohlrabi rosti and poached egg, click here

My herb focaccia, click here.

Belgian Classic: Waterzooi from Ghent ( chicken broth), click here

My raz-el-hanout roasted chicken with oven potatoes and kohlrabi cream

Yield 6 portions


  • 3 tablespoon raz-el-hanout spice blend
  • 1 organic chicken
  • 2 tablespoon butter, olive oil or fat substitute of your choice
  • 6 potatoes, washed
  • 3 kohlrabi, peeled and steamed
  • 150 ml cream
  • bustle of fresh parsley
  • 1 teaspoon ground nutmeg
  • salt and pepper


  1. Rub the chicken with the spice blend. Add the butter to a cooking pan, add the chicken and brown on all sides for a minutes on high heat. Add to pre-heated oven at 180C and bake for 45 to 60 min depending on size of chicken.
  2. Rub the washed potatoes with skin with olive oil and place in baking tray. Add to oven and bake same amount of time as the chicken. Flip them over after 30 minutes.
  3. Blitz the steamed kohlrabi, parsley and cream into a food processor and season with nutmeg, salt and upper to taste. Reserve.
  4. To serve: Slice open the oven backed potatoes and top with a spoon of kohlrabi cream, add some kohlrabi flowers (edible) for colour. Place the chicken on the kohlrabi leaves and flowers. 


on by Sandra Slawinski

Created, written and photographed without commercial deals by Sandra Slawinski. The chicken and spice blend was provided by Rob’s Gourmet Market, Brussels. I used my cast iron pan and plates from Zarahome.