Chicken drumsticks in Moroccan sauce
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Do you also enjoy such dishes? I always enjoy having such a lunch on the table, especially with fresh Moroccan bread! Just thinking about it makes me happy!
This recipe is made in one pot, so the flavors soak in perfectly, and it's extremely simple! Perfect for when you don't know what to cook when you have guests.Ingredients:
- 90 ml olive oil
- 20 g fresh coriander
- 20 g fresh parsley
- 550 g yellow onion
- 4 g turmeric
- 3 g ginger powder
- 2 g black pepper
- 3 g ras el hanout
- 5 g garlic powder
- 7 g salt
- 1 bay leaf
- 1250 g drumsticks
- 500 ml water
Instructions:
- Peel and slice a yellow onion. Finely chop the cilantro and parsley.
- Heat the olive oil in a pan over medium-high heat. Combine the cilantro, parsley, yellow onion, turmeric, ginger powder, black pepper, ras el hanout, garlic powder, salt, bay leaf, chicken legs, and water.
- Cook over high heat. When it has boiled well, reduce the heat to low. Cook, covered, for 50 minutes, or until the chicken is cooked.
- Put the chicken drumsticks in the oven at 220℃. Bake for 10–12 minutes, or until the chicken legs are a rich golden brown.
- Continue to boil the sauce without the chicken legs. Place the skillet over high heat and prepare to stir. Cook the sauce until it thickens somewhat.
- Take a large platter and put some gravy on it. Place the chicken on top and drizzle with additional gravy. Garnish with French fries, green olives, and other delicacies. Serve with fresh Moroccan bread.
BESAHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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