adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Moroccan drumsticks with minted couscous recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Flavorful Moroccan drumsticks with minted couscous - a simple, family-friendly meal.
Ingredients:
  • 56.88 gm extra virgin olive oil
  • 800g kent pumpkin, unpeeled, cut into 8 wedges
  • 3 baby eggplant, halved lengthways
  • 1 lemon, thinly sliced
  • 230g jar pitted Sicilian green olives, drained
  • 250.00 ml couscous
  • 250.00 gm boiling water
  • 62.50 ml fresh mint leaves, finely chopped
  • 62.50 ml pomegranate seeds
  • Plain Greek-style yoghurt, to serve
  • 30.00 ml Moroccan seasoning
  • 1cm piece fresh ginger, finely grated
  • 4 garlic cloves, crushed
  • 8 chicken drumsticks (about 1.2kg)
Instructions:
  • Prepare the Moroccan Chicken Rub by combining the seasoning, ginger, and garlic in a sealable container. Add the chicken and coat it evenly with the rub. Seal the container and refrigerate for 2 hours, or longer if preferred.
  • Preheat your oven to 200C/180C fan-forced and prepare 2 baking trays with baking paper.
  • Lay the chicken on a prepared tray. Generously drizzle with a tablespoon of oil, and season with salt and pepper. Bake until the chicken turns golden and is fully cooked, typically around 45 to 50 minutes.
  • Arrange pumpkin slices in a single layer on the baking tray. Drizzle with the remaining oil. Bake in the oven alongside the chicken for 40 minutes. After 20 minutes, add the eggplant to the tray. Finally, add the lemon slices and olives to the tray for the last 10 minutes of cooking time.
  • Place couscous, boiling water, and lemon rind in a heatproof bowl. Cover and let it sit for 5 minutes. Fluff the couscous with a fork to separate grains, then stir in mint. Season with salt and pepper to taste.
  • Plate the vegetables and chicken on a large platter. Top with fresh pomegranate seeds. Serve alongside fluffy couscous and creamy yogurt.

Similar Recipes