Moroccan Chicken

30 minutes + 1 hour 15 minutes 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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How to Chop Herbs


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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