Moroccan Glazed Chicken

Right now, we're in the middle of Summer.  The days have been long and hot, and the nights muggy.  This time of year I tend to prefer cooking light meals for dinner that are quick and simple to prepare to limit the amount of time I spend by a hot stove, and if it can be cooked outdoors, all the better!

Fortunately, this time of year the garden is full of life, with salad greens, tomatoes, capsicum, chillies and cucumbers growing in abundance, so fresh salads tend to feature each night as an accompaniment to whatever meal I've prepared, making dinner preparation so much easier.

This dish is perfect to enjoy on a hot Summer's night, served alongside a fresh, zesty salad and steamed rice.

8 chicken drumsticks
2 large lemons, cut into wedges
3 large red onions, cut into wedges
4 garlic cloves
3cm knob of fresh ginger, finely grated
1 large red chilli, stem left in-tact, but sliced down the length into quarters (remove the seeds if you prefer it a little milder)
2 heaped tablespoons plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1/2 teaspoon nutmeg
1/2 teaspoon ground chilli
1 teaspoon paprika
sea salt flakes
ground black pepper
125ml chicken stock liquid
2 tablespoons honey
Small bunch of fresh coriander

Preheat the oven to 220C.

Scatter the red onion wedges in a large baking dish.

In a large plastic zip-lock bag, add the flour and spices and 3 to 4 teaspoons of sea salt flakes and a good grind of black pepper.  Mix well.

Make two slices across the fleshiest part of the chicken drumsticks.

Toss the drumsticks in the flour and spice mixture, shake off any excess, and place them into the baking dish.

Finely slice two of the garlic cloves and sprinkle over the top of the chicken.

Drizzle over some olive oil and place in the oven and bake for 25 minutes, turning the drumsticks approximately half-way through the cooking time

In the meantime while the chicken is cooking, you can prepare the glaze.  In a small jug, add the liquid chicken stock and honey, crush the remaining two cloves of garlic, and add the grated ginger - mix well.

Once the chicken has cooked, pour the glaze over the chicken and scatter over the lemon wedges and pop it back in the oven to roast for a further 15-20 minutes, or until the chicken is golden brown and well cooked.

Scatter over some freshly chopped coriander leaves and serve.


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