Moroccan Chicken

clock 30 minutes + 1 hour 15 minutes bowl Serves 4


  • 2 Tbsp oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1kg chicken drumsticks
  • 1 tsp turmeric
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cinnamon
  • 1 chicken stock cube dissolved in 1 cup water
  • 400g tin diced tomatoes
  • 420g tin chickpeas, drained
  • 1 Tbsp brown sugar
  • 2 cups chopped pumpkin
  • 2 cups couscous soaked for 10 minutes in boiling water
  • 2 Tbsp chopped coriander
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  • 1. Preheat oven to 170°C.

  • 2. Heat oil in a heavy pan over medium heat. Add onion and garlic cooking for 2- 3 minutes. Add turmeric, cumin, coriander and cinnamon. Stir until it becomes fragrant. Place chicken drumsticks into the pan turning until browned slightly.

  • 3. Add stock, tomatoes, chickpeas and sugar. Place into a casserole dish, cover and place into the oven for 30 minutes. Add pumpkin and continue to cook for 30 minutes or until the chicken is cooked through.

  • 3. Serve hot garnished with coriander and couscous on the side.

  • TIP: Have dinner ready by the time you get home! Place all ingredients into a slow cooker and turn on low for 8 hours.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

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