Moroccan Chicken Drumsticks

Moroccan Chicken Drumsticks

Prep time: 30 minutes. Total cooking time: 1 hour 15 mins.


 1 tablespoon oil
 8-10 chicken drumsticks, skin removed
 1 large red onion, chopped
 1 stick celery, sliced
 2 carrots, sliced
 3 teaspoons ground cumin
 1 teaspoon ground cardamom
 1 teaspoon ground coriander seed
 ½ teaspoon ground cinnamon
 3 cloves garlic, crushed
 1 tablespoon finely grated ginger
 1/3 cup chopped dried pitted dates
 4 strips lemon peel
 400g can chopped tomatoes
 3 tablespoons tomato paste
 2 tablespoons honey
 1 cup chicken stock
 2 teaspoons cornflour


 Heat half the oil in a large stockpot over high heat. Cook drumsticks in to batches, turning frequently until browned. Transfer to a plate.
 Add remaining oil and reduce heat to medium. Add onion, celery and carrots and cook, stirring for five minutes. Add spices and garlic and stir for a minute longer.
 Add ginger, dates, lemon peel, tomatoes, tomato paste, honey and stock. Bring to the boil.
 Return drumsticks to the dish and stir to combine. Simmer, covered for 30 minutes. Remove lid and simmer for 30 minutes longer, stirring occasionally.
 Remove drumsticks from pan. Blend cornflour with two teaspoons of water. Add to sauce and simmer, stirring for one minute. Return drumsticks to pan and stir to coat with sauce.

 Serve with couscous or rice, chopped coriander leaves and green beans.

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