Moroccan chicken stew | Women's Weekly Food

Ingredients

• 1/4 cup olive oil
• 8 chicken drumsticks
• 1 onion, thinly sliced
• 4 cloves garlic, finely chopped
• 1 tablespoon baharat
• 400 grams can diced tomatoes
• 2 celery stalks, diced
• 1 large carrot, diced
• 1 litre chicken stock
• 1 kumara, peeled, 1cm wide strips
• 2 medium zucchini, trimmed, 1cm wide strips
• 400 grams can chickpeas, rinsed, drained
• greek yoghurt, lemon wedges, crusty bread to serve