Chicken drumsticks with ras el hanout

Tamara West

Add Moroccan flavourings and spice things up tonight.

Ingredients

2 Tbsp	Olive oil
8	Chicken drumsticks (Main)
1	Onion, chopped
3 cloves	Garlic, crushed
1 tsp	Ras el hanout
½ tsp	Coriander seeds
2 cups	Chicken stock
1 ½ cups	Chickpeas, cooked
¼ cup	Raisins
½ tsp	Harissa paste, or more to taste
1	Orange, freshly zested
2 Tbsp	Fresh coriander, chopped

Directions

1. Heat the oven to 180C.
2. Heat oil in a frying pan or suitable casserole dish. Season chicken drumsticks with salt and pepper, place in hot oil and cook until golden brown on all sides. Transfer to a plate.
3. Lower the heat, add onion and garlic and cook until the onion is soft, about 5 minutes. Add ras el hanout and coriander seeds and cook a further 30 seconds.
4. Stir in stock, bring just up to the boil, then return chicken to casserole dish. Place in oven for 30 minutes. The chicken drumsticks should be cooked at this stage.
5. Remove from oven and add chickpeas, raisins, harissa and orange zest. Return to oven uncovered for 10 minutes.
6. Serve sprinkled with chopped coriander and plenty of steamed couscous to mop up all the chicken juices.

Tip

Make your own ras el hanout usingWarren Elwin's recipe.