This Moroccan chicken is served with couscous, vegetables and dates, first seared, then roasted to perfection. And the dates just add the right amount of sweetness which pairs great with the roasted chicken. —Anna Chwistek | Serving Dumplings
organic chicken drumsticks
onion, finely chopped
cloves garlic, finely chopped
sweet potatoes, peeled and cut into thick pieces
carrot, peeled and cut into large pieces
bulb fennel, cut into pieces
dates, soaked for 20 minutes
red chilli pepper, finely chopped
ras el hanout
juice and zest of 1/2 organic lemon
seeds of 1/2 pomegranate
In This Recipe
Rub the chicken with 2 tablespoons olive oil, 1 teaspoon ras al hanout, 1 clove garlic and lemon zest. Season with salt and pepper.
Heat 2 tablespoons olive oil in an oven safe skillet, add the chicken and cook until golden brown, about 5 minutes. Flip and cook for 5 minutes more. Remove the chicken from the pan.
Add 2 tablespoons olive oil, onion, garlic and ginger, sauté until soft. Add the spices, sweet potatoes, carrot, fennel and season with salt and pepper. Simmer for 5 minutes, until the vegetables are slightly softened. Pour the broth, bring to a boil and remove the skillet from the heat.
Place the chicken on top, add tomatoes and dates, sprinkle with chili pepper and drizzle with lemon juice.
Bake for 35-40 minutes at 200°C.
Bring the chicken broth to a boil, remove from the heat and add the couscous. Sprinkle with olive oil and season with salt and pepper. Cover and let stand for about 5 minutes. Stir in almonds, pomegranate seeds and parsley. Enjoy!