Hinode

Moroccan Drumsticks with Rice

I am using:

Prep time

10min

Cook time

40min

Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 8 cup Hinode Long Grain White Rice

  • 16 Chicken Drumsticks

  • ½ cup olive oil

  • 4 lemons (one zested and juiced, one cut into wedges)

  • 1 Onion (roughly chopped)

  • 4 tbsp Tomato Paste

  • 2 tsp Paprika

  • 2 tsp Ginger

  • 2 tsp Cumin

  • 1 tsp Salt

  • 1 tsp pepper

  • 1 bunch Cilantro (roughly chopped)

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Moroccan Drumsticks with Rice

Method

  • Place oil, lemon zest, lemon juice, onion, garlic, tomato paste and spices into a food processor and blend to a paste.

  • Place chicken into a bowl and cover with paste, making sure chicken is evenly coated. Add lemon wedges.

  • Cover bowl with cling wrap and keep refrigerated for at least 2 hours or ideally overnight.

  • Preheat oven to 350°.

  • Prepare Hinode rice per package instructions.

  • Place chicken pieces and lemon wedges into a baking dish, cover dish with foil and bake for about 40 minutes or until cooked. Remove foil for the last 10 minutes of cooking time to allow chicken to brown.

  • Serve with rice and garnish with cilantro.

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