Recipe by Chef floWer
If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. It’s hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called 'Meals Without Red Meat' by Simon and Allison Holst.
Top Review by Sooty_Cat
I really like this dish. The flavours were lovely and the marinade made a very nice accompaniment to the chicken. I served it with roasted baby eggplant and sliced red and yellow capsicums, which I put in the dish with the chicken as it was roasting. There are only two things I would say that would improve this dish is a little bit of heat; first, perhaps next time I'll add some cayenne pepper to the marinade, as many Moroccan dishes do have some kick to them. Also, a nice dollop of plain, Greek-style yoghurt on top of the chicken would be lovely and help to balance the spiciness of the chicken. There will definitely be a next time for this dish, thanks so much for posting a new way to cook a tasty chicken dinner.
- 1 large onion
- 3-4 garlic cloves
- 44.37 ml olive oil
- 14.79 ml tomato paste
- 4.92 ml ground cumin
- 4.92 ml ground paprika
- 2.46 ml ground ginger
- 2.46 ml salt
- 1 lemon, juice of, fresh
- 8 piece chicken drumsticks
- 1 fresh lemon, cut lengthways into eighths
- 15-20 black olives
- 29.58 ml coriander leaves
Directions See How It's Made
- Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
- Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
- If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
- Serve with plain rice or spicy pilaf.
- Sprinkle coriander once the dish has been served in single serving plates.
- Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.