Baked Moroccan-Spiced Chicken Drumsticks

“It is one of the blessings of old friends that you can afford to be stupid with them.” -Ralph Waldo Emerson

This post is dedicated to a good friend, T, who has requested for the recipe, who’s friendship I have since 5th grade (that would be 21 years), who would take the bus with me when the limo breaks, who would walk along with me through the dark, and who would give me a heart full of joy.

I courageously invited a few friends, including T, over for lunch last Friday to test out this recipe for the first time. (No, they weren’t my guinea pigs? Oh, are they?) I suppose the outcome was excellent as the casserole was empty, literally, even the sauce.

I hope you will enjoy this recipe as well.

Spices, spices, spices! This recipe is all about spice. Your taste buds will be thick with pleasure from juicy and spiced chicken drumsticks.

This exotic tasting dish is a definite crowd pleaser.

Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks
Baked Moroccan-Spiced Chicken Drumsticks

Baked Moroccan-Spiced Chicken Drumsticks

Serving: 4
3 cloves garlic, finely chopped
1 tsp grated fresh ginger
1 tsp ground tumeric
2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp ground coriander
1/2 tsp freshly grounded pepper
1 tsp finely grated lemon zest
8 large chicken drumsticks
2 tbsp olive oil
1 onion, sliced
2 cups chicken stock
6 dried dates, sliced and seeded
1/3 cup shredded coconut
Combine the garlic, ginger, turmeric, cumin, cardamom, coriander, pepper and lemon zest in a small bowl. Set aside.
Trim the excess fat of chicken if any. Place the chicken in a ovenproof casserole dish. Add the seasoning mixture to the chicken and make sure each drumstick is completely coated. Cover and marinade for 3 hours or overnight.
Preheat the oven to 350F. Heat the oil in a frying pan. Cook the chicken quickly over medium high heat until well browned on the outside. Place the chicken back in the casserole dish.
Add 1 tsp of oil and stir fry the onion, and stirring until tender.
Add the cooked onion, dates, shredded coconuts to the casserole dish. Pour the chicken stock evenly over the dish. Cover with foil and bake for 1 hour 15 minutes, or until the chicken is tender, stirring occasionally.
Remove from the oven, uncover and serve with white rice on the side.
Note: Dried prunes, figs, or apricots are great alternatives to dates.

Irene Signature

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38 Responses to Baked Moroccan-Spiced Chicken Drumsticks

  1. YUM! That looks delicious Irene. 🙂

  2. irena078 says:

    I don’t eat meat but I wouldn’t mind have some of that on my plate… with no discussion – looks great!

  3. Hmmm, don’t need to read, I love this meal already. 😉 Bon appetite !

  4. domtakis says:

    Damn that looks good!

  5. Maxima says:

    Good morning , how are you ? Beautiful post my dear friend : I ‘d like everyone to try ! Have nice day

  6. Looks spicy & exotic – my cup of tea (or rather, my plateful of chicken!)

    • Irene says:

      Hi Felicia! This is not quite Indian food so it’s not spicy at all, at least I didn’t put any pepper/chili in this recipe. But surely exotic with the different spices marinaded in the chicken and stock. With some rice on the side, it makes a comfort meal.

  7. gotasté says:

    This looks so yummy! I would like to go with …..maybe…tumeric rice…or…coconut milk rice…fried egg noodles….or maybe…..

  8. petit4chocolatier says:

    Irene, you are a good friend! I am sure your friends love testing your recipes. Looks delicious and every ingredient sounds perfect together!

  9. Phil says:

    Other than our own kitchen, our favorite eating place — walking distance, if it’s above freezing — is a Moroccan restaurant. I suspect you could work there, if you wanted.
    And thank you for following me, even though (on line) I seldom get to good eating.

  10. lignumdraco says:

    I’ll definitely try this one. Must have rice to soak up the sauce. Thanks.

  11. Bali Tour says:

    it’s amazing
    thank you for the recipe 🙂

  12. Pingback: Fit Girl's Diary The Best Healthy Chicken Drumstick Recipes! » Fit Girl's Diary

  13. Irene says:

    I am salivating just looking at your images. We have guests this evening and I am already thawing out the drumsticks !!!!!

  14. giorgi says:

    this is awesome i love it great work : )

  15. vivien says:

    I am definitely trying this recipe. It looks so delicious….. but realise there’s no salt needed? Can pls confirm this?

    • Irene says:

      You read it correctly. The flavor and delicious taste comes from the spiced and all the natural flavors of the ingredients. The chicken broth contain some salt so no need more than that.

  16. Kittyket says:

    Great recipe! I added a red pepper, a thinly sliced carrot and some green olives. Served in with couscous and a pitta to mop up the juices.

  17. yewnique says:

    Thanks for this recipe! I made it tonight with a few tweaks and the family enjoyed it very much. Will make it again.

  18. Pingback: Foodful Friday: Baked Moroccan Chicken | A Yewnique Life

  19. Susie says:

    Do you know how many calories per serving this dish is? It looks delish!

    • Irene says:

      Hi Susie! Happy New Year! Tell you the truth, I really don’t know exactly how much calories is in each serving. But calorie of each drumstick + calories of other ingredients, with a guesstimate, I think it might be around 260- 300 calories per serving.

    • Elle says:

      Hi. I looked up the nutritional data for one drumstick and found that it has (approx) 112 calories per piece (meat and skin, cooked, roasted). Love the sound of this recipe. Making it for dinner tonight! 😀

  20. Stacy says:

    Just came across your recipe and it looks delicious!! I tweaked it by adding some sliced carrots at the bottom of the casserole. I also added a little cinnamon to the mix. It smells divine!!

  21. Stacy says:

    Does this recipe freeze well?

  22. Adam says:

    This is delicious!! I added dried dates, apricots AND cranberries to it (and was pretty generous with each). I’ll be making it again!

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