Moroccan tangerine chicken
I love Moroccan cuisine! I love how they incorporate cinnamon into a savory meal! If you don’t have all of these spices at home, I encourage you to invest in them and then anytime you see paprika in a recipe, add a little sumac too.
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Evenly sprinkle the drumsticks with salt and pepper.
  2. Place a Dutch oven or a large pan on high heat. Add 2 tablespoons of olive oil and heat. Add chicken in batches and sear for 8 minutes per side.
  3. Place all chicken back in pot and add the rest of the ingredients (except the cilantro and lemon slices) and mix well.
  4. After 5 minutes, turn the heat down to medium and cook for 20 more minutes, mixing periodically.
  5. Turn off heat and serve with fresh herbs and lemon slices. Salt to taste.
Notes & Tips:

Anytime you see cumin in a recipe, substitute it for garam masala and your food will have a whole new level of flavor!