Need to whip up a flavourful mid-week meal in a jiffy? Our spicy Moroccan chicken is filled with some of our favourite spices and will be on the table within 30 minutes.

SERVES 4 // COOKING TIME 30 min

INGREDIENTS
8 drumsticks
1 onion, diced
1 tbsp grated ginger
4 cloves garlic, crushed 
1 chilli, halved
½ tsp chilli flakes
5 whole cloves
3 pods cardamom, cracked
2 pods star anise
1 stick cinnamon
1 tsp ground coriander
½ tsp turmeric
400g tin chopped tomatoes
1 cup chicken stock

INGREDIENTS
1. Heat a little olive oil and brown the chicken. Remove from the pan and set aside.
2. In the same pan, add onion, ginger, garlic, chilli and all the spices. Fry for 5 minutes.
3. Add the chicken, tomatoes and stock, and bring to the boil. Simmer for 15–20 minutes. Season with salt and pepper.
4. Serve with flatbread.