1-2 tablespoons of olive oil
1 onion, sliced
2 cloves of garlic, crushed
1 tsp of cinnamon
1 cm of fresh ginger, finely chopped
1 cup of pitted prunes
1 cup of green pitted olives
¼ cup of apple cider vinegar
2 cups of Bone Broth

For the Moroccon Chicken
6 organic chicken drumsticks

To Serve
½ cup of fresh coriander and or parsley, roughly chopped
1 cup of spinach
1 lemon, zested (optional)
Himalayan salt  to season

Suitable for:
Lunch | Dinner


For the Moroccan Chicken
Add 1 tablespoon of olive oil to a large frypan and warm over a medium heat. Brown your chicken drumsticks. Place the chicken in a slow cooker. Add the other tablespoon of olive oil to the pan and add the onion, garlic and ginger. Cook gently over a low heat till soft (approx. ten minutes). Stir through the cinnamon. Add the broth and apple cider vinegar to pan. Bring to a simmer, turn off the heat and add all of the liquid to the slow cooker, ensuring that you scrape the pan to include all the yummy caramelised bits. Set slow cooker to low and leave for 6 hours.

Please note:
It is preferable to add the prunes and olives half way through cooking, however if you are unable to do this then adding them to the slow cooker at the beginning is fine. Stir through spinach just before serving.

Scatter with fresh coriander, lemon zest, season with salt and serve with ………..

Serve 2 drumsticks and one-third of the mixture for dinner tonight.
Reserve 2 drumsticks and one-third of the mixture for lunch tomorrow.
Freeze remaining two drumsticks and last third of the liquid for a quick dinner at a later date.



The prunes in this recipe are a great source of fibre which will help keep your bowels regular. Regular elimination is a sign of a healthy gut and is essential for glowing skin as this is how your body eliminates the toxins and waste hormones that may otherwise negatively impact your skin.