Pilons de poulet a la marocaine

In collaboration with
Emilie Gaillet, Emilie Murmure

2-4 Portions
25 min Prepping
35 min Cooking
Recipe Easy


  • Sea salt and ground pepper
  • 1 tsp. (5 ml) smoked paprika
  • 1 tsp. (5 ml) cumin
  • 2 tbsp. (30 ml) olive oil
  • 2 garlic cloves, crushed
  • 1 yellow onion, chopped
  • 2 small sweet potatoes, cubed
  • 10 button mushrooms, finely chopped
  • 1/2 cup (125 ml) Kalamata olives
  • 2 sprigs fresh thyme
  • 1 tsp. (5 ml) dried oregano
  • 2 tbsp. (30 ml) tomato paste
  • 1 can (796 ml) crushed tomatoes
  • 1 cup (125 ml) cherry tomatoes, halved
  • 1 cup (125 ml) chickpeas
  • Juice of half a lemon
  • 3/4 cup (190 ml) chopped fresh parsley


  • 1 cup (125 ml) vegetable broth
  • 1 cup (125 ml) fine-grain couscous
  • 1/4 cup (65 ml) raisins (optional)
  • A drizzle of olive oil
  • Sea salt and ground pepper
  • 1/2 cup (125 ml) your choice of chopped fresh herbs (cilantro, parsley, etc.)


Click the steps to erase them.

  1. Heat the olive oil in a large nonstick pan. Season the chicken with salt, pepper, cumin, and smoked paprika. Brown the drumsticks for 15 minutes until nicely colored.
  2. Heat a drizzle of olive oil in a large pot. Add the onion and sautée for 3 minutes over medium heat. Add the garlic, sweet potatoes, mushrooms, thyme, and oregano. Mix well and cook for 5 more minutes.
  3. Once the drumsticks are nicely browned, put them in the pot with the vegetables, add the tomato paste, crushed tomatoes, and cherry tomatoes. Mix well, season with salt and pepper, and cook, covered, for 30 minutes on low.
  4. After 30 minutes, add the chickpeas.
  5. In a mixing bowl, pour 1 cup of vegetable broth over 1 cup of couscous. Add the raisins (if desired), a drizzle of olive oil, salt, and pepper. Mix and cover with a plate. Let stand for 15 minutes. Meanwhile, chop the fresh herbs.
  6. Fluff the couscous with a fork and mix in the fresh herbs.
  7. When ready to serve, sprinkle with lemon juice and fresh parsley. Serve with the herb couscous.