North African Spiced Chicken Drumstick Tajine with Toasted Almond Couscous

Inspired by the vibrant spice markets of Marrakech, this comforting tajine-style dish celebrates the deep warmth of North African cooking. Chicken drumsticks are slowly stewed in an aromatic base of cumin, coriander, turmeric, and cinnamon until the meat becomes incredibly tender and infused with bold spice. Served over herb-flecked couscous and finished with toasted almonds and bright lime, this dish balances warmth, freshness, and texture in every bite.

Prep Time 15 minutes | Cook Time 50 minutes | Serve Size 4 servings

Ingredients

Chicken Tajine

8 chicken drumsticks, skin removed
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, smashed
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1½ teaspoons kosher salt
1 teaspoon black pepper
1 (15-ounce) can crushed tomatoes
2 cups low-sodium chicken broth

Toasted Almond Couscous

1 cup dry couscous
1¼ cups boiling water
¼ cup fresh cilantro, chopped
2 tablespoons fresh mint, chiffonade
¼ cup sliced almonds, toasted

Method

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the diced onion and cook for about 5 minutes until softened and lightly translucent.

2. Add the smashed garlic and cook for 1 minute until fragrant.
Stir in the cumin, coriander, turmeric, smoked paprika, cinnamon, salt, and black pepper.
Cook for 30 seconds, stirring constantly to toast the spices and release their oils.

3. Add the chicken drumsticks to the pot and turn them in the aromatic mixture until fully coated in the spiced onion base.

4. Pour in the crushed tomatoes and chicken broth. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and stew the chicken for 45–50 minutes, until the meat is tender and beginning to pull slightly from the bone.

5. While the chicken cooks, place couscous in a heatproof bowl. Pour boiling water over the grains, cover tightly, and let sit for 5 minutes. Fluff with a fork and fold in half of the cilantro and mint.

6. Once the chicken is fully cooked, remove the lid and allow the sauce to simmer for 5 minutes to slightly thicken.

7. Spoon the herb couscous onto plates or shallow bowls. Place two drumsticks per serving on top and ladle the aromatic tomato broth over the chicken.

8. Finish with toasted almonds, remaining cilantro and mint, and a wedge of lime for a final burst of brightness.

Chef Notes

Blooming the spices in oil before adding liquid is essential in North African cooking. This technique unlocks the fat-soluble flavor compounds inside the spices, giving the broth its deep complexity.

Removing the skin from the drumsticks allows the spices and broth to penetrate the meat more effectively, creating a richer stew without excess fat.

Did You Know?

Traditional Moroccan tajines are cooked in a conical clay vessel designed to trap steam and slowly circulate moisture back into the dish. While a Dutch oven works beautifully at home, the tajine pot’s design naturally creates the slow braising environment that gives these dishes their signature tenderness.

Flavor Notes

This dish layers warm, earthy spices with bright herbal freshness. The cumin and coriander provide a deep aromatic base, while turmeric and paprika add warmth and color. Cinnamon introduces a subtle sweet spice that rounds out the stew. The tomatoes create a gentle acidity that balances the richness of the chicken, while the lime wedge sharpens the entire dish at the finish. The couscous adds a light, fluffy contrast, and the toasted almonds provide a delicate crunch that completes the dish’s texture.

A Quick Note from Chef David

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