Name: Chicken drumstick in moroccan style
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 kg of chicken drumsticks; 2 tablespoons of oil; 1 onion finely chopped; 2 cloves of garlic squeezed; 1/2 a small bunch of parsley chopped; 70 g green olives (stoned, from a jar); 70 g of black olives; 100 g of black beans from a can; 100 g of canned chickpeas; 2 pickled lemons quarted; 3 tablespoons of tagine paste; optional - fresh coriander (about half a cup of leaves chopped); spices: 1 teaspoon of turmeric (a pinch of saffron, 1 tablespoon of sweet pepper, 1/2 teaspoon of ground cumin)

Chicken drumsticks in Moroccan style

By Efkakonefka

7 April 2019

Chicken drumsticks in Moroccan style. Well seasoned, aromatic, fragrant with herbs, and pickled lemon. Tasty and simply delicious. P

Ilość porcji / Servings – 4

Czas przygotowania / Prep. time: 15 mins

Czas gotowania / Cook time: 45 mins

Czas całkowity / Total time: 1 hr

Drukuj / Print

Składniki / Ingredients:

1 kg of chicken drumsticks
2 tablespoons of oil
1 onion finely chopped
2 cloves of garlic squeezed
1/2 a small bunch of parsley chopped
70 g green olives (stoned, from a jar)
70 g of black olives
100 g of black beans from a can
100 g of canned chickpeas
2 pickled lemons quarted
3 tablespoons of tagine paste
optional – fresh coriander (about half a cup of leaves chopped)
spices: 1 teaspoon of turmeric (a pinch of saffron, 1 tablespoon of sweet pepper, 1/2 teaspoon of ground cumin)

Sposób wykonania / Instructions:

In a tagine dish or in a large skillet, heat the oil, put in the chicken and fry thoroughly from each side.
Add chopped onions and crushed garlic. . Season with salt and pepper and fry together while stirring.
Pour 1 cup of boiling water and spices: ground pepper, turmeric, saffron, peppers, cumin. Mix everything and bring to a boil. Add a pickled lemon cut into quarters.
Add half of chopped parsley and coriander, mix, cover, slightly reduce the heat and simmer for 30 minutes. In the meantime, turn the meat over once.
Remove the lid, add olives, beans and chickpeas.Add tagine paste.
Cook uncovered for about 10 – 15 minutes until the sauce thickens a little and the meat is soft. Sprinkle with the rest of chopped parsley and coriander.