Chicken drumsticks or drumettes with vegetables cooked with honey and raisins and
brought to another level with my ready-made blend of cumin, ginger,
black pepper and paprika.
6 chicken drumsticks or drumettes
4 tbsp EV olive oil, divided
1 onion, chopped or sliced
2 cloves garlic, crushed
1-2 tbsp Spice Fusion Moroccan Spice blend
About 4 cups vegetables (I used carrot, potato, celery, pumpkin, beans & broccoli)
1 x 440g can chopped tomatoes
2 tbsp honey
¼-½ cup raisins
1 cinnamon stick
Heat 2 tbsp oil in a pan and sauté chicken legs, turning until golden brown all over.
Set aside.
Meanwhile, heat extra 2 tbsp oil in a large saucepan or Dutch oven and sauté onion until
softened; add garlic, cinnamon stick and Moroccan Spice blend, stirring constantly
for 30 seconds.
Add carrot, potato, celery and pumpkin, tomatoes, honey, raisins and chicken.
Stir well, then add enough water to just cover the vegetables.
Bring to a boil, then simmer, lid on, for about 15 minutes.
Add broccoli and beans and continue cooking, lid off, until everything is cooked
and liquid has thickened.
Serve with coriander or parsley leaves and couscous.
