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Recipe of the Week: North African Chicken and Chips

Emily Dawson

Saturday, 10 December 2022

Recipe of the week with @ems.homecooking will teach you a new dish from around the world. This week we're back in North Africa with a twist on the typical dish of chicken and chips.

Serves: 2

Difficulty: 3/5

Time: 1hr to 1hr 20 minutes

Origin: North Africa


This dish is a North African twist on your mum’s typical Friday night chicken and chips dinner. While it sounds complicated, this meal is super simple, and it basically cooks itself – something a bit different to the typical, potentially boring meal. You can add any vegetables that take your fancy (or even eggs, which is traditional) to further enhance the flavours and the heartiness of the dish. While the presentation of this dish looks a little funny, the flavours are incredible.



  • 3 chicken drumsticks

  • 1 medium onion

  • 2 cloves of garlic

  • 1 stock cube

  • 2 tsp ras el hanout (cumin, coriander, cinnamon, ginger and turmeric)

  • 1.5 tsp cumin

  • 1 tsp parsley

  • Half a jar of chickpeas

  • 1 or 2 potatoes

  • Salt and pepper



Preheat the oven to 180/200ºC. On a medium heat, cook off the chicken drumsticks until the skin has browned and the outside of the chicken looks cooked.

Add in the chopped onions and garlic and cook off until they are soft.

Stir in the spices (ras el hanout and cumin). Once these spices are mixed in, add in one stock cube with enough boiling water to just cover the chicken.

Season with salt and pepper and the parsley. Then, leave the pan on a medium-low heat covered with a lid for about one hour.

In the meantime, peel the potatoes and chop them into chips. Place them onto a baking tray with a drizzle of oil and season with salt and pepper. Once the chicken has been cooking for 15 mins, put the chips in the oven to cook for 45 minutes.

With 10 minutes left before the chicken is ready, add in half a jar of chickpeas. At this point you can add in any other vegetables that you might want; green beans, peas and broccoli are some of my favourites.

After 45 mins, the chips should be crispy, and the chicken should be falling off the bone. This is the sign that everything is ready to serve. I take the chicken off the bone beforehand so it’s easier to serve between two.



For more savoury and tasty treat recipes, follow @ems.homecooking on Instagram. Let us know if you recreate Emily's recipe at home!


About the Author

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Images provided by Emily Dawson.

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