Ingredients (for 4 people):

  •     4 chicken drumsticks
  •     4 merguez
  •     1 zucchini
  •     2 onions
  •     3 carrots
  •     1 bell pepper
  •     3 potatoes
  •     400g chickpea (canned)
  •     400g tomato puree
  •     30g raisins
  •     5g coriander (dehydrated leaves)
  •     20g Marrakech spices
  •     salt/pepper


Soak the raisins in water to rehydrate them.

Peel and chop the onions.

Wash and cut the carrots, potatoes, pepper, and zucchini into cubes.

Put a little oil to heat in a pot and fry the chicken drumsticks and cook for 5 minutes. Remove the meat and set aside.

In the same pot, add a little oil if necessary, and fry the onions until they become translucent. Add all the vegetables and about 15 cl of water then the drained grapes, chickpeas, tomato purée, Marrakech spices and coriander. Season with salt and pepper. Mix.

Place the meat on top of the vegetables and cook covered for 35 min.