Turn run-of-the-mill chicken drumsticks into a warming Middle Eastern-inspired feast packed full of
flavour and goodness. Your house will fill with the gentle spicy flavours as it simmers away in the slow cooker.
Ingredients
- 1 kg chicken drumsticks
- 1 tsp ground cumin
- 1 tbs olive oil
- 2 onions sliced
- 4 cloves garlic crushed
- 1 tbs ras el hanout
- 400 g canned chickpeas
- 400 g canned crushed tomatoes
- 1 cup chicken stock (liquid)
- 1 handful parsley chopped *to serve
- 1 pinch lemon zest *to serve
Method
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Step 1Season chicken well with salt and pepper, and dust with ground cumin. Heat 1tbsp oil in a frypan over high heat and cook chicken until golden brown. Transfer to the bowl of a slow cooker.
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Step 2Add sliced onions and garlic to a pan and cook for 5 minutes until softened and starting to caramelise. Add ras el hanout and stir for a further minute. Transfer to slow cooker with chicken.
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Step 3Rinse chickpeas under cold water and tip into slow cooker. Add tomatoes and stock. Turn onto low and cook for 5 hours.
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Step 4Stir through parsley and lemon zest. Serve with steamed couscous on the side.
Recipe Notes
Ras el hanout is a Moroccan spice mix available from most supermarkets.
Couscous is so easy to cook and you can usually find the instructions on the packet. Top dry couscous with the correct quantity of boiling water, cover with a lid or plastic wrap, and leave for a few minutes to soften. Fluff it up with a fork and serve.
You could boost up the veggie content by adding sliced capsicum at the start or stirring through some diced zucchini about an hour before serving.
Use either whole or boneless chicken thighs instead of you like.
This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.
Recipe Reviews (1)
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