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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
  • 1 tsp salt
  • 8 chicken drumsticks
  • a little pepper
  • oil for frying
  • 2 onions, cut into thin slices
  • 0.75 tsp ground cumin
  • 2 tbsp white flour
  • 0.5 tsp ground coriander seeds
  • 0.25 tsp pepper
  • 1 cinnamon stick
  • 3 dl chicken bouillon
  • 60 g green olives
  • 4 Medjool dates, cut into strips
  • 3 dl salted water, boiling
  • 200 g couscous
  • 30 g almond slivers, roasted
  • 2 tbsp peppermint, finely chopped
  • 1 tbsp lemon juice
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And that's how it's done
And that's how it's done
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.
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.
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.