Follow these steps for perfect results
olive oil
chicken drumsticks
onion
finely chopped
garlic cloves
minced
ras el hanout spice mix
ginger
turmeric
cinnamon
sweet paprika
chicken stock
water
canned chickpeas
canned chopped tomatoes
preserved lemon
very finely chopped
fresh cilantro
chopped
lemon juice
Heat olive oil in a large pan.
Add chicken drumsticks and fry until browned on all sides.
Add ras el hanout, ginger, turmeric, cinnamon, and sweet paprika. Fry for 1 minute.
Pour in chicken stock and water.
Add canned chopped tomatoes and preserved lemon.
Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
Add chickpeas to the pan and simmer.
Remove chicken from the pan, shred the meat, and return it to the pan.
Simmer for an additional 20 minutes.
Stir in fresh cilantro and lemon juice.
Simmer for 1 minute, adjust seasoning as needed, and serve hot.
If a thicker consistency is desired, simmer longer or thicken with plain flour.
Expert advice for the best results
Adjust spice levels according to your preference.
For a richer flavor, use homemade chicken stock.
Serve with crusty bread for dipping.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Ladle into bowls and garnish with a swirl of olive oil and a sprig of cilantro.
Serve hot with a side of couscous or crusty bread.
Complements the spices and herbs.
Discover the story behind this recipe
A traditional soup often served during Ramadan.
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