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–+ servings
Total Time :1 hour 45 minutes
Servings: 6

INGREDIENTS
 

  • 3 pounds chicken drumsticks
  • 4 medium gold potatoes, thickly sliced
  • 4 medium sweet onions, julienned
  • 1½ tablespoons date syrup
  • 1 tablespoon hawaij, recipe below
  • 1/2 tablespoon ground black pepper
  • 1/2 tablespoon baharat
  • 1/2 tablespoon ras el hanout
  • 1/2 tablespoon granulated garlic
  • 1/2 tablespoon salt

Hawaij spice mix (½ cup/50 grams):

  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon coriander, optional
  • 1/8 teaspoon ground cloves, optional

INSTRUCTIONS

  • Heat a large sauté pot over medium-high and coat the bottom with a thin layer of oil. Sear the chicken in batches until deeply golden, then transfer to a plate.
  • Add the onions and cook until golden. Add the potato wedges and cook for a few minutes until lightly browned.
  • Stir in the date syrup and all the spices. Return the chicken to the pot and pour in enough water to reach the height of the chicken.
  • Cover and simmer until the chicken and potatoes are fully tender, about 1½ hours, stirring occasionally and adding water as needed to maintain a saucy consistency.
  • Taste and adjust seasoning before serving.