Moroccan Chicken

clock 30 minutes + 1 hour 15 minutes bowl Serves 4

Ingredients

  • 2 Tbsp Oil
  • 1 Onion, chopped
  • 2 Cloves garlic, crushed
  • 1 kg 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
  • 400 g Tin diced tomatoes
  • 420 g 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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Method

  • 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.

  • 4. 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.

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