Moroccan cinnamon chicken

Total time: 1hr
Preparation Time: 60m

For 4 people


Katja (FOOBY Team)

Nutritional Information

Contains 620 Kcal, 39g Protein, 66g Carbohydrates, 21g Fat


  • Chicken
  • 8 chicken drumsticks
  • 1 tsp salt
  • oil for frying
  • a little pepper
  • Stew
  • 2 tbsp white flour
  • 2 onions, thinly sliced
  • 0.75 tsp ground cumin
  • 0.5 tsp ground coriander seeds
  • 0.25 tsp pepper
  • 1 cinnamon stick
  • 3 dl chicken bouillon
  • 60 g green olives
  • 4 Medjool dates, sliced
  • Couscous
  • 200 g couscous
  • 30 g almond slivers, toasted
  • 3 dl salted water, boiling
  • 1 tbsp lemon juice
  • 2 tbsp peppermint, finely chopped

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  • Chicken

    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.
  • Stew

    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.
  • Couscous

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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