Baked Middle Eastern Chicken Drumsticks & Bacon

Name: Baked Middle Eastern Chicken Drumsticks & Bacon with Roasted Pumpkin, Broccoli & Coriander
Total time: 45 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 Chicken Drumsticks; 1 sachet Middle Eastern Seasoning; 1 Passata; 1 packet Currants; 1 sachet Chicken-Style Stock Powder; 2 packet Peeled Pumpkin Pieces; 1 packet Baby Spinach Leaves; 1 sachet Coriander; 1 Broccoli; 100 g Diced Bacon; 1 drizzle olive oil; ¼ cup water

with Roasted Pumpkin, Broccoli & Coriander

Julian PaunczUpdated on August 27, 2026

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Calories

:

824 kcal

Protein

:

66.1g protein

Total

:

45 minutes

Difficulty

:

Easy

Allergens:

Gluten
Milk
Soy
Wheat
May contain traces of allergens

Have you heard? We’ve upped the portion sizes of our chicken drumsticks! More chicken, more deliciousness and they work a treat seasoned with Middle Eastern seasoning and baked in a rich tomatoey passata studded with sweet currants. Roasted pumpkin and broccoli get stirred through and it’s all finished with a scattering of coriander for a warming dinner.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Chicken Drumsticks

1 sachet

Middle Eastern Seasoning

1

Passata

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat)

1 sachet

Chicken-Style Stock Powder

2 packet

Peeled Pumpkin Pieces

1 packet

Baby Spinach Leaves

1 sachet

Coriander

1

Broccoli

100 g

Diced Bacon

Not included in your delivery

1 drizzle

olive oil

¼ cup

water

Nutrition

Energy (kJ)3450 kJ

Calories824 kcal

Fat36.6 g

of which saturates8.4 g

Carbohydrate30.5 g

of which sugars19.5 g

Dietary Fibre10.3 g

Protein66.1 g

Cholesterol101 mg

Sodium1530 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Dish

•Baking Paper

Cooking Steps

PDF

1

Preheat oven to 220°C/200°C fan-forced.
In a large baking dish, combine chicken drumsticks, Middle Eastern seasoning, a drizzle of olive oil and a pinch of salt and pepper.
Cover tightly with foil and bake for 20 minutes.

TIP: If your baking dish is crowded, divide between two dishes.

2

Remove dish from oven, remove foil, then add diced bacon, passata, currants, chicken-style stock powder and the water. Toss to combine and spoon over any juices.
Bake, uncovered, until golden brown and cooked through, a further 20-25 minutes.

TIP: The spice blend will char slightly, this adds flavour to the dish!
TIP: Chicken is cooked through when it's no longer pink inside.

3

Meanwhile, cut broccoli (including stalk!) into small florets.
Place broccoli and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

4

When chicken is cooked, remove dish from oven. Stir through cooked veggies and baby spinach leaves until combined and spinach is wilted.
Divide baked Middle Eastern chicken, bacon between bowls.
Tear over coriander (see ingredients) to serve. Enjoy!