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.
  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.
Recipe Notes

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