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Braised Drumsticks in North African Spices

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Makes 1 serving 1x

Time 45 minutes, mostly unattended

Units Scale

Ingredients

  • 1 tablespoon ras el hanout
  • Fat pinch salt
  • 4 tablespoons olive oil, divided
  • 3 cloves garlic, smashed
  • 1/4 cup chopped cilantro
  • 2 medium chicken drumsticks, 4 to 6 ounces each
  • 1 medium onion, sliced thin
  • 1 small unpeeled orange, quartered, seeds removed
  • 3/4 cup chicken stock
  • Handful of pitted olives any variety, whole or halved
  • 1/2 cup dry couscous
  • 1/2 cup boiling water or stock
  • Extra chopped cilantro for garnish

Instructions

  1. Make the marinade. In a medium bowl, whisk together the ras el hanout, salt, and 2 tablespoons olive oil. Stir in garlic and cilantro. Add drumsticks and turn to coat, adding more oil if necessary. Cover and refrigerate at least four hours, or overnight.
  2. In a medium skillet, heat 1 tablespoon olive oil over medium high heat. Add chicken and cook, turning once or twice, until lightly browned, about 5 minutes. Remove to a plate. Add another glug of olive oil and cook onions until translucent and soft, about 6 minutes. Add orange and cook until lightly browned on one side, about 2 minutes.
  3. Add the chicken stock. Scrape any leftover marinade into the skillet and stir. Return chicken to skillet, then cover and reduce heat to medium-low. Cook at a gentle simmer for 15 minutes. Add olives and cover again. Continue to cook for 15 additional minutes, or until chicken is done (meat should register 175 degrees on an instant read thermometer).
  4. Meanwhile, make the couscous. Place dried couscous in heat-proof bowl. Pour boiling water or stock over the top. Stir in 1 teaspoon olive oil, and cover bowl tightly for five minutes. Fluff with a fork.
  5. Spoon couscous into shallow serving bowl or plate. Lay chicken and other ingredients over the top. Garnish with chopped cilantro or parsley and serve.