Moroccan chicken drumsticks with carrots and couscous
Warmly spiced drumsticks and honey-roasted carrots from one pan, piled over fluffy couscous with lemon and fresh mint.
- 60 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.16 a serving
- 600 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 tsp ground coriander
- 8 chicken drumsticks
- 6 carrots, cut into sticks
- 1 red onion, cut into wedges
- 1 tbsp honey
- 1 cup couscous
- 1 lemon, cut into wedges
- ¼ cup raisins (optional)
- 2 tbsp fresh mint, chopped (optional)
- ½ cup plain Greek yogurt (optional)
From your pantry
- 1½ tsp ground cumin
- 1½ tsp paprika
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 2 tsp salt, divided
- ½ tsp black pepper
- 3 tbsp olive oil, divided
- 1¼ cups water
Each serving has about 600 calories, 37 g protein, 54 g carbs and 26 g fat, and costs about $2.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No honey? Maple syrup works.
- No lemons? Limes work.
- No raisins? Dried cranberries work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the cumin, coriander, paprika, cinnamon, ginger, turmeric, pepper and 1½ teaspoons of salt together. the drumsticks with 1 tablespoon of oil and two-thirds of the spice mix.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the carrots and onion on the pan with 1 tablespoon of oil, the honey and the rest of the spice mix, and nestle the drumsticks among them.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
25 minutes, then turn the drumsticks and the carrots.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Timer: 25 min
15 to 20 minutes more, until the carrots are tender and at the edges and the thickest drumstick reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 17 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
While it , bring the water, the last tablespoon of oil and ½ teaspoon of salt in a small . in the couscous and raisins, cover, and take it off the heat for 5 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
High heatTimer: 5 min
Dolly’s tip: Couscous doesn’t cook on the stove. The hot water does the work while the lid is on.Fluff the couscous with a fork, pile the chicken and carrots on top, and serve with lemon wedges, mint and yogurt.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Honey thyme chicken thighs with root vegetables
60 min
Smoky chicken and sweet potato sheet pan
50 min
Baked chicken drumsticks
55 min
Sheet pan chicken drumsticks and potatoes
60 min
One-pan dinners ›High-protein dinners ›What to make with chicken and carrots ›