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Moroccan cinnamon chicken
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 620
  • Fat about 21g
  • Carbohydrates about 66g
  • Protein about 39g
This is needed
This is needed for 4 people
Chicken
  • 8 chicken drumsticks
  • 1 tsp salt
  • oil for frying
  • a little pepper
Stew
  • 2 tbsp white flour
  • 2 onions, thinly sliced
  • 0.75 tsp ground cumin
  • 0.5 tsp ground coriander seeds
  • 0.25 tsp pepper
  • 1 cinnamon stick
  • 3 dl chicken bouillon
  • 60 g green olives
  • 4 Medjool dates, sliced
Couscous
  • 200 g couscous
  • 30 g almond slivers, toasted
  • 3 dl salted water, boiling
  • 1 tbsp lemon juice
  • 2 tbsp peppermint, finely chopped
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And that's how it's done
And that's how it's done
Chicken
Season the chicken. Heat a dash of oil in a frying pan. In batches, brown the chicken on all sides for approx. 8 mins. Remove from the pan.
Stew
Sauté the onions in the same pan for approx. 5 mins. Add the flour and all the other ingredients up to and including the cinnamon stick, sauté briefly. Pour in the stock, add the olives, bring to the boil then reduce the heat. Add the chicken, cover and braise for approx. 30 mins., remove the lid and cook for a further 10 mins. Scatter the dates on top.
Couscous
Place the couscous in a bowl, pour in the salted water, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the almonds, lemon juice and mint. Serve the couscous with the chicken.