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Moroccan chicken drumsticks

  • 2¼ hours, includes marinating
  • 45 minutes
  • 12
Moroccan chicken drumsticks

These drumsticks are delicious hot or cold. Accompany with salads and a bowl of oregano mayo.


  • 12-16 drumsticks, skin on
  • 1 preserved lemon
  • 1½ tablespoons paprika
  • 10 saffron threads
  • 2 teaspoons minced garlic
  • 2 teaspoons ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup olive oil
  • Garnish
  • ½-1 cup whole almonds, toasted
  • ½ cup olives, black or green
  • ½ cup sun-dried tomatoes, halved
  • handful of fresh coriander or parsley leaves


  1. Use a heavy knife to make 2-3 deep cuts in each chicken drumstick and place in a single layer in a lidded container.
  2. Remove the flesh from the preserved lemon and discard. Wash the rind well and chop very finely and place in a bowl. Stir in the paprika, saffron, garlic, cumin, chilli, salt, cinnamon and olive oil and mix well.
  3. Pour spiced oil over the drumsticks, turn to coat, cover and refigerate for at least 2 hours, preferably overnight.
  4. Remove the chicken from the fridge 30 minutes before cooking.
  5. Preheat the oven to 200ºC. Line a baking tray or shallow roasting tin with foil or baking paper.
  6. Bake the chicken in the preheated oven for 45 minutes, turning occasionally, or until the drumsticks are well cooked.
  7. Pile the drumsticks on a serving platter and scatter over the almonds, olives, sun-dried tomatoes and herbs. Sprinkle with freshly ground black pepper and flaky sea salt before serving warm with oregano mayo on the side.

Cooks Tips

- If serving cold, once the drumsticks are cooked, cover, cool for 15 minutes then refrigerate until required.

- If you do not have saffron, just leave it out.

- Extra virgin olive oil is excellent to use in this recipe - it adds a delicious flavour, but any olive oil can be used.

- For lovers of smoked paprika, use about 2-3 teaspoons for this recipe in place of standard paprika.

- For the kids it's probably a good idea to marinate some with a sweet soy dressing for the kids - it's always popular! They can be cooked at the same temperature and for the same time. Serve them with a little chilli sauce on the side.

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