This is an amazingly simple and delicious way to use cheaper cuts of chicken, like drumsticks. The long, slow cooking time makes the meat super tender. Served with a lightly dressed rice, this meal is packed with flavor and will definitely be a new favorite.
Course Main Course
Keyword chicken, drumsticks, Morocco, rice, wings
Prep Time 20 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 6
Ingredients
For the Chicken
olive oilas needed for searing/sautéing
6servingschickenwings or drumsticks
1yellow oniondiced
4garlic clovessmashed, peeled, roughly chopped
1tbspcumin seeds
1tbspcoriander seeds
2tspblack peppercorns
2tspground cinnamon
2tspground turmeric
1quartbone broth or chicken stock
1cupgolden raisins
1lemonquartered
2tspgingerfreshly grated
1/3cupcilantrochopped
1/3cupfresh parsleychopped
1-1 1/2cupsGreek olives
For the Rice
2cupsjasmine ricerinsed
3 1/2cupswater
1/4tspground cardamom
1/4cupcilantrofinely chopped
2tsplemon zest
1/4cuplemon juicefresh squeezed
2tbsphoney
saltto taste
Instructions
For the Chicken
Preheat a large Dutch oven over medium high heat and the oven to 325. Once heated, add 2 tbsp olive oil and sear the chicken, unseasoned, on all sides. Remove the chicken and set aside.
Add another tbsp olive oil to the Dutch oven and add the onions and garlic. Sweat on medium low for 3-5 minutes, stirring frequently.
In an ungreased pan, toast the cumin seed, coriander seed and black peppercorns. Once they being to brown and smell fragrant, grind the spices in a mortar & pestle or coffee grinder. Add the cinnamon and turmeric and mix together.
Add the spice mix to the onions and garlic. Stir to mix in evenly. If the pan is too dry, add 1/4 cup bone broth to break up the fond.
Add the rest of the broth, raisins, grated ginger, and lemon to the pan. Add the seared chicken and stir to combine. Place in the preheated oven, covered, for 1 1/2 hours for chicken wings, 2 hours for chicken legs.
After 2 hours, remove the lid, add the cilantro, parsley, and olives, and roast for 30 more minutes at 375, uncovered.
For the Rice
During the final 30 minute cook of the chicken, make the rice. Rinse the rice and add it to a lidded pot with the water and cardamom. Bring the rice to a boil, stir it, cover it and reduce the heat to low for 20 minutes.
Make the rice dressing by whisking together the cilantro, lemon zest, lemon juice, and honey.
Once the rice is cooked, pour the dressing over it and gently toss to combine evenly.
To Serve
Discard the lemon wedges from the chicken. Add a scoop of rice to the plate and top with chicken and some of the sauce.