RECIPE BY:

Courtney Roulston

SERVING SIZE:

4 people

INGREDIENTS:

• 12 Coles Chicken Drumsticks
• 500ml Massel Liquid Stock Chicken
• 10 fresh medjool dates, pitted
• 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil
• 1 brown onion, sliced
• 2 cloves garlic, sliced
• 1 tbsp fresh ginger, sliced
• 1 long red chilli, sliced
  ¼ bunch coriander, stems and leaves separated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp ground turmeric
• ½ tsp fennel seeds
• ½ tsp ground cardamom
• 2 small cinnamon quills
• 2 tsp honey
• 1 can chickpeas, drained

TO SERVE:

• 2 packets Ainsley Harriott’s Roasted Vegetable Cous Cous
• 2 small zucchini, grated
• ⅓ cup slivered almonds

METHOD:

• Preheat oven to 180 degrees.
• Heat the oil in a frying pan over a medium heat. Cook the onion with a pinch of sea salt for 2-3 minutes. Add in the garlic, ginger, coriander stems and chilli and cook for a further 2 minutes. Add in the ground spices, fennel seeds and cinnamon and cook for 2 minutes, or until the spices are fragrant. Pour in the stock and add dates, honey and season with black pepper.
• Arrange the chicken drumsticks and chickpeas into an oven tray and pour over the Moroccan sauce. Bake the chicken for 50-60 minutes, or until the chicken legs have cooked through. Remove from oven.
• In a bowl, pour 300ml boiling water mixed with butter over couscous and stir. Leave for 5 minutes, allowing liquid to be completely absorbed.  Fluff couscous with a fork. Mix in grated zucchini.
• Serve chicken with couscous and a generous amount of chickpeas and sauce. Garnish with coriander leaves and slivered almonds. Enjoy!