Moroccan chicken

Easy to put together and easy to cook, this recipe is full of flavours, an explosion of tastes that will make your belly and taste buds happy.

Ingredients: (for 4 servings)

• 8 chicken drumsticks
• 150 g pitted black olives
• 1 lemon
• juice from half a lemon
• 2 carrots
• ~800 g small potatoes
• 5 cloves of garlic
• a bunch of fresh coriander (or dried if you don’t have it)
• a few sprigs of fresh parsley
• 60 ml of olive oil
• 70 ml yoghurt
• 2 teaspoons paprika (1 sweet paprika and 1 hot paprika )
• 2 teaspoons ground cumin
• a teaspoon of salt and a teaspoon of pepper
• 2 teaspoons of onion powder
• 2 teaspoons of ground ginger
• 2 teaspoons of turmeric
• a teaspoon of sumac (optional)

Preparation:

Wash the chicken drumsticks, cut them a little on the surface and put them in a large bowl.

Peel the potatoes and carrots and cut them into pieces of medium size. Put them together with the meat. Then add the yoghurt and oil as well as all the spices, chopped coriander and crushed garlic, except for the sumac. We will sprinkle that at the end, when the food is ready.

Mix everything very well so that all the ingredients are covered with the marinade.

Put a foil over the bowl and leave it aside for 2-3 hours.

After 2-3 hours have passed, prepare a tray with baking paper and transfer everything to the tray. Add lemon slices between the chicken drumsticks.

Put the tray in the preheated oven to 180 degrees Celsius, for 50 minutes/an hour, or depending on the oven, until the meat and potatoes are nicely browned.

When it’s done, remove the pan from the oven and sprinkle finely chopped parsley, olives and sumac on top and squeeze drops of lemon juice over the meat and potatoes.

Serve warm.

If you try the recipe, let me know how you liked it! 💜

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