top of page
Chicken Drumsticks with Israeli Couscous in Ras El-Hanoot

Chef Omer Miller; from the book 'Israeli Cooking'

Chicken, the local meat of choice, paired with Israeli couscous (ptitim) and perfumed with famous Moroccan spice mix. New Israeli cuisine in a nutshell.

Ingredients (serves 6)
  • 1/2 cup olive oil

  • 8 chicken drumsticks

  • salt and freshly ground black pepper

  • 3 onions, chopped

  • 1 carrot, peeled and diced

  • 2 stalks celery, diced

  • 5 cloves garlic, whole

  • 3 cups rice-shaped Israeli couscous (ptitim)

  • 1 tablespoon ras el-hanoot

  • 2 bay leaves

  • 4 cups chicken stock (or water)

  • 1 cup green peas (frozen)

  • To serve:

  • 1 cup fresh parsley, choppe

Heat oil in a wide heatproof pan and brown the chicken. Season with salt and pepper. Remove using a slotted spoon and set aside.


Add carrots, onions and celery stalks and fry for 10 minutes until onions are deep golden. Add ptitim, ras el-hanoot and bay leaves and sauté for 2 minutes.


Return the chicken to the pot, mix gently and pour in stock (or water) to cover. Bring to a boil, lower the heat to minimum and cook covered for 45 minutes. Add peas, stir and cook for 10 more minutes. Sprinkle with parsley and serve.

Chicken drumstick.jpg

photo: Ronen Mangan ("Israeli Food")

bottom of page