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Moroccan Chicken & Rice


  • 8 chicken drumsticks
  • 1 yellow onion diced
  • 4 cloves garlic smashed
  • 1 tbsp cumin seed or 2 tsp ground cumin
  • 1 tbsp coriander seeds
  • 2 tsp black peppercorns
  • 2 tsp ground cinnamon
  • 2 tsp ground turmeric
  • 1 quart chicken stock
  • 1 cup golden raisins
  • 1 lemon quartered
  • 2 tsp ginger paste
  • 1/3 cup cilantro leaves chopped
  • 1/3 cup parsley chopped
  • 1 cup greek olives
  • olive oil
  • salt
  • 4 servings cooked rice


  • Preheat the oven to 350. Put a large cast iron pot over medium heat. Season the drumsticks with salt and sear on all sides in 1/4 cup of olive oil.
  • While the chicken cooks, toast the cumin seed (if using), coriander seed, and peppercorns in a dry pan over medium heat. Once they become fragrant, grind the toasted spices in a mortar and pestle as finely as you can. Add the cinnammon and turmeric (and ground cumin if using that instead) and mix together.
  • Remove the drumsticks to a plate and set aside. Add the onion to the pan and saute (add more olive oil if needed to keep the pan from turned too dry). Add the spices and garlic and mix together. Add the raisins, and saute for 2 minutes.
  • Add the chicken stock, ginger paste, quartered lemon, and mix together. Add the drumsticks, cover and place the pan in the oven. Cook for 45 minutes, then add the olives and parsley, cover again and cook for 30 more minutes.
  • Serve over top rice, topped with cilantro.