This Moroccan inspired chicken dish is fragrant and spicy. Couscous and chickpeas are an authentic accompaniment to this mouth-watering dish.
1⁄2 tsp. ground ginger
1⁄2 tsp. ground fennel seeds
1⁄2 tsp. cumin
1⁄2 tsp. ground coriander seeds
1⁄4 tsp. allspice
1⁄4 tsp. cinnamon
5 tbsp. olive oil,
Salt and pepper, as needed
16 drumsticks, about 21⁄4 lb.
2 onions, coarsely chopped
4 garlic cloves, minced
5 tomatoes, coarsely chopped
2 cups chicken stock
6 cups couscous with mixed olives, steamed
4 cups chickpeas in herb vinaigrette, optional
Orange zest, for garnish
1. In a small hot pan, lightly toast spices until aromatic, about 3 min.
2. In a large pot, heat oil until hot but not smoking. Sprinkle chicken with salt and pepper and cook until golden brown, about 10-12 min. Remove chicken and set aside.
3. Add onions, garlic, tomatoes, and spices, until onion is softened. Add stock and return chicken to pot, cover and simmer about 20 min.
4. Serve with mixed olive couscous and chickpeas if desired.