Chicken Chermoula

August 29, 2008

Chicken drumsticks make a good family meal and this dish, with its mix of vegetables, is a good one for kids who are reluctant to get too adventurous with their 5-a-day. It can be a one-pot dinner or you can add side dishes like steamed carrots and fresh broccoli, silverbeet or other greens.

Drumsticks are inexpensive and very succulent and silky when braised slowly. This is not a recipe for the more expensive chicken breasts which can dry out and become almost chalky and certainly not child friendly.

I used a Moroccan spice blend called chermoula for this dish. Typically it contains ground coriander, cumin, paprika, turmeric, and cayenne. It is usually made into a paste with the addition of oil, garlic, lemon juice, fresh parsley and fresh coriander. The paste is used to marinade fish, in particular. However, dry commercially prepared chermoula spice blends can be sprinkled on chicken or lamb before cooking and give a spicy Moroccan flavour and this is what I used.

If you can’t find chermoula, or don’t want to mix your own, any Moroccan or Mediterranean spice blend or rub can be substituted.

Ready for the oven

Chicken Chermoula

8 reasonably generous chicken drumsticks, skins on
1 tablespoon chermoula
1 tablespoon oil
4 rashers rindless bacon, chopped
4 medium potatoes, peeled if necessary, then cubed
1 1/2 cups chicken stock
1 leek
1/2 red pepper cut into chunks
2 tomatoes, chopped
1/2 cup pitted olives (green or black)
fresh coriander
lemon juice

Rub the chicken drumsticks with the chermoula and set aside for 30 minutes. Preheat oven to 180C.

Wash the leek and cut it off below the dirt line. Cut the bottom end into chunks. Separate the top leaves and wash out any dirt.  Pat dry with a paper towel and slice. Prepare the other vegetables.

Heat the oil in a deep overproof casserole dish and brown the drumsticks. Remove and keep warm.

Add the bacon to the pan and cook over a medium heat for 4 minutes then add the leeks, red pepper and potatoes and cook a further 7-8 minutes. Add the chicken stock and bring to the boil, deglazing the pan.

Return the drumsticks to the pot and add the chopped tomatoes and olives.

Place in the oven, cover and cook for 60-70 minutes until the meat is tender. Thicken the sauce if desired with some flour (about 3 tablespoons) mixed with water to a creamy consistency. Cook a further five minutes.

Sprinkle with chopped coriander and a squeeze of lemon juice to serve. Accompany with greens if desired. Serves four.

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