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Moroccan Chicken

Serves 4


8 small fresh or frozen chicken drumsticks

½ cup no added sugar orange juice

½ cup medium white wine

1 cup cold water

1 tsp crushed ginger

1 tsp crushed garlic

½ tsp ground cinnamon

2 tsp GF chicken stock powder

4 dessert-spoons plum sauce

1 tsp lightly packed brown sugar

Sprinkle sliced almonds

2 Tsp chopped spring onions

  1. Preheat oven to 180°C.
  2. If the chicken if frozen, thaw. Remove the skin from the chicken and place the chicken in an ovenproof dish.
  3. Combine the juice, wine, water, ginger, garlic, cinnamon, stock, plum sauce, and sugar. Pour over the chicken and cover.
  4. Bake for 40 minutes until cooked
  5. Pour the juice into a frying pan and skim off the fat from the surface. Keep the chicken warm. Boil sauce until it is thick and syrupy. Pour over the chicken
  6. Sprinkle with the almonds and spring onions.
  7. Serve with rice or potatoes and a range of coloured vegetables

Download the pdf here.

Recipe provided by Julie Leeper

Julie is a registered dietitian (and member of the Coeliac NZ Medical Advisory Panel) with over 25 years of experience in providing practical and realistic dietary advice. She is passionate about ensuring the exclusion of diets that are nutritionally balanced and, where possible, flavoursome. She is also a keen foodie, having published the recipe book Nosh.

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