Moroccan braised drumsticks with chickpeas, raisins and spices

Moroccan braised drumsticks with chickpeas, raisins and spices This fragrant chicken recipe makes a wonderful hearty feast to share with friends and family.
  • Grind the following spices together to make a powder: 3-4 broken cinnamon sticks, 1 tbsp. of sesame seeds, 1 tbsp. of ground ginger, 10 whole black pepper corns, 1 tsp. of nutmeg, 1 tsp. of coriander seeds, 1 tsp. of fennel seeds, 8 whole cloves of garlic, 8 cardamom pods, ½ tsp. cumin seeds, ½ tsp. of ground paprika and a pinch of ground maize. Leftovers of this spice mix will keep well in an airtight container for future use.
  • Rub 12 drumsticks with salt and pepper.
  • Heat 2 tbsp. of olive oil in a large frying pan, add the drumsticks and fry on a medium heat for ten minutes, turning occasionally, until golden brown.
  • Remove the drumsticks from the pan and add 1 roughly chopped onion, 3 crushed cloves of garlic, a roughly chopped handful of fresh coriander (leaving some leaves for garnishing) and 2 tbsp. of the ground spices to the pan. Cook gently for about five minutes until the onions are softened and transparent.
  • Add 100ml of chicken stock and return the chicken drumsticks to the pan. Cook at an almost simmering heat for 30 minutes or until the drumsticks are cooked through. Add more stock as needed to keep the chicken from catching on the pan. Add a tin of chickpeas and 115g raisins. Stir through and cook for a further ten minutes.
  • Remove with a slotted spoon, pour juices over the drumsticks. Serve with couscous and a dollop of both Harissa paste and Greek Yoghurt. Garnish with the coriander leaves.