Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, moroccan roast chicken drumsticks. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Moroccan Roast Chicken Drumsticks is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Moroccan Roast Chicken Drumsticks is something which I have loved my whole life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook moroccan roast chicken drumsticks using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Moroccan Roast Chicken Drumsticks:
- Get 8 large chicken drumsticks
- Prepare 2 tbsp butter, melted
- Get 0.5 tsp ground ginger
- Make ready 1 tsp ground cinnamon
- Make ready 0.5 tsp ground turmeric
- Get 0.5 tsp paprika
- Prepare 1 tsp chicken seasoning
- Get 1 dash salt, black pepper, sugar (optional)
- Take 1 tbsp cooking oil
Add stock to casserole dish and sprinkle with apricots and olives. Serve drumsticks with juices over cooked couscous or brown rice. Place the chicken in a ovenproof casserole dish. Add the seasoning mixture to the chicken and make sure each drumstick is completely coated.
Steps to make Moroccan Roast Chicken Drumsticks:
- Wash chicken drumsticks and poke holes into the drumsticks with a fork or knife, especially near the bone. This ensures meat near the bone is nicely marinated and cooked.
- In a mixing bowl, mix melted butter, cooking oil, ground ginger, ground cinnamon, ground turmeric, paprika, chicken seasoning, salt, pepper and sugar together.
- Coat the chicken drumsticks well with the marinade. Marinade in fridge for 2 hours or more. Overnight is best
- Preheat oven to about 160 - 170 degrees and pop chicken drumsticks into the oven and cook for approximately 45 minutes to 1 hour; turn them around to cook the chicken evenly
- Remove and serve with preferred sauces : chili sauce, tomato sauce, BBQ sauce, sriracha sauce, etc
Season well with salt and pepper, then toss drumsticks one at a time with spice rub until lightly coated. Heat a large heavy-based frying pan over high heat. Remove chicken and repeat with remaining drumsticks. Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken. Slash the chicken breast a few times and rub in the marinade.
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