Moroccan drumettes with vegetables macaroni stew

This drumettes with vegetables macaroni stew is a comforting midweek meal with a twist by cooking in an oven instead of slow cooking in cast iron.

I bought this Moroccan spice while in Dubai. It has been sitting in my pantry for years. I best use it before it expire. Bring me back to my visit in Dubai, smelling all the spices and they are sure so cheap, compared to here. Glad I make use of it.

This is my kind of lazy cooking, dumping everything in a big oven safe bowl. Then I can relax watch TV or listening to radio until oven time up. Just scoop up and eat. It’s colourful comforting and certainly delicious. Let’s bake!!!


12 chicken drumettes, washed and drained
2 garlic cloves, finely chopped
700 ml chicken stock
250 g macaroni
200 g sliced mushrooms
3 different colour capsicums, cut into bite size
2 medium size carrots, cut into bite size
1 bunch of broccolini, cut into bite size
A handful of chopped roughly flat leaves parsley
2 – 4 Tsp Moroccan powder
salt and freshly ground black pepper
olive oil


Preheat oven 180 deg C. Marinade drumettes with salt, black pepper, oil and Moroccan powder for 35 minutes; place in fridge until needed. Heat oil then add garlic and chicken, browning for 5-7 minutes.

Meanwhile, pour the stock and add macaroni oven safe bowl. Add carrot, broccolini, mushrooms and capsicums. Once brown lightly add the chicken into the macaroni and vegetables with stock bowl.

Cover with foil and place the bowl in preheated oven; cook for 40-50 minutes. Remove foil, increase the heat to 190 deg C, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender. Season well and stir in the parsley. Serve immediately in four warm bowls and with a glass of sweet white wine (Moscato).

Note: oven temperature may vary. I like my stew to be soupy type. You can add 1 Tbs flour to thicken it. You can use celery, potatoes, chick peas or any legume.