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Römertopf Chermoula Chicken
A Moroccan-inspired one-pot clay baker dish featuring free-range chicken drumsticks with chermoula spice seasoning, roasted with potatoes, carrots, onions, chickpeas, and preserved lemon. The dish is cooked in a Römertopf clay baker, making it convenient and easy to prepare.
Ingredients
- 6 free range chicken drumsticks
- 2 pink potatoes
- 1 large carrot
- 2 medium onions
- 1 box cooked chickpeas
- 1 box homemade chicken stock
- 2 quarter slices preserved lemon
- Herbie's Chermoula Spice Mix
- basil
Instructions
- Soak the Römertopf clay baker base in water in the sink.
- Sprinkle a generous amount of Herbie's Chermoula Spice Mix over the chicken drumsticks and rub it in.
- Remove the wet clay base from the sink and add peeled and chopped potatoes, carrot, and onions.
- Lay the seasoned drumsticks over the vegetables, scraping in all the seasoning leftover in the bowl.
- Slice the preserved lemon and scatter over the top.
- Add the defrosted chicken stock.
- Put the lid on the pot and place it into a cold oven.
- Turn the heat up to 200°C with fan and cook for about 1 hour.
- Remove the pot from the oven and add the frozen chickpeas, squishing them into the cooking liquid.
- Return to the oven for another 30 minutes. Remove the lid for the last 10 minutes to allow the drumsticks to brown.
- Garnish with fresh basil and serve.
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