This spicy chicken contains all the elements of Moroccan cuisine with cumin, paprika, saffron, preserved lemons and even fresh coriander!
I don’t reserve the preserved lemons for Moroccan food only. I find it is a valuable ingredient in my pantry and often add a quarter to stews or soups to give it some extra flavour.
12 chicken drumsticks
flour for dusting
30ml olive oil
pinch cayenne pepper
1 onion peeled and sliced
3 cloves garlic, crushed
400ml chicken stock
1 x 410g tin peeled chopped tomatoes
4 quarters of preserved lemon
5ml black pepper
a few threads of saffron
12 black olives
30ml chopped fresh coriander or parsley
Dust the drumsticks with some flour.
Heat the oil and the butter in a large saucepan over medium heat. Add the cumin, paprika and cayenne pepper and cook for 1 minute or two.
Add the chicken and brown on all sides making sure that the chicken is covered with the spices.
Add the onion and garlic and brown till soft.
Add the chicken stock, tomatoes, preserved lemon, black pepper and saffron. Cover with a lid and simmer for an hour.
Add the olives and fresh coriander or parsley and simmer for another 10 minutes.
Serve with Flat bread or couscous.