Slow Cooker Moroccan Chicken Drumsticks
Warm, comforting and full of flavour, this slow cooker Moroccan chicken is the kind of meal to make when you're craving something delicious. Free-range chicken drumsticks are cooked with organic pumpkin, carrot, tomato and warming Moroccan spices until tender and falling off the bone. With just a few minutes of preparation, let the slow cooker do the work for four hours before serving up a hearty, flavour-packed meal.
- 1kg free range chicken drumsticks
- 300g pumpkin, cubed
- 2 carrots, sliced
- 1 tomato, chopped
- 1 tablespoon grated ginger
- 2 garlic cloves, crushed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1/3 bunch fresh herbs, chopped
- Rice or couscous, to serve
- Add everything except the fresh herbs to the slow cooker.
- Cook for 4 hours, until the chicken is tender.
- Shred the chicken a little in the sauce if you like.
- Stir through the chopped herbs just before serving.
- Serve over rice or couscous.
Serving suggestions: Spoon over rice or couscous with plenty of the sauce, and add a dollop of yoghurt on the side if you have some. A squeeze of lemon lifts it nicely.
Storage: Keep in the fridge for up to 3 days in a sealed container. It reheats well and the flavour is even better the next day. Freezes well for up to 3 months.
Variations: Swap the drumsticks for chicken thighs if you prefer. Add a tin of chickpeas or a few dried apricots for a more traditional Moroccan flavour, or a pinch of chilli for heat.
Want to try this recipe? Get a Vegetable Box with fresh organic pumpkin and carrot delivered straight to your home in Adelaide. Then add free range chicken for this slow cooker dinner.