Moroccan cinnamon chicken

Moroccan cinnamon chicken

Total: 1 hr | Active: 1 hr
Nutritional value / person: 620 kcal
, Fat: 21 g
, Carbohydrate: 66 g
, Protein: 39 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


8 chicken drumsticks
1 tsp salt
a little pepper
oil for frying


2 onions, cut into thin slices
2 tbsp white flour
¾ tsp ground cumin
½ tsp ground coriander seeds
¼ tsp pepper
1 cinnamon stick
3 dl chicken bouillon
60 g green olives
4 Medjool dates, cut into strips


200 g couscous
3 dl salted water, boiling
30 g almond slivers, roasted
1 tbsp lemon juice
2 tbsp peppermint, finely chopped
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How it's done

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Season the chicken. Heat a dash of oil in a frying pan. In batches, brown the chicken on all sides for approx. 8 mins. Remove from the pan.


Sauté the onions in the same pan for approx. 5 mins. Add the flour and all the other ingredients up to and including the cinnamon stick, sauté briefly. Pour in the stock, add the olives, bring to the boil then reduce the heat. Add the chicken, cover and braise for approx. 30 mins., remove the lid and cook for a further 10 mins. Scatter the dates on top.


Place the couscous in a bowl, pour in the salted water, cover and leave to absorb for approx. 5 mins. Fluff up the couscous with a fork, mix in the almonds, lemon juice and mint. Serve the couscous with the chicken.

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