Ingredients
2 tsp crushed garlic
2 tsp grated ginger
1 tsp ground turmeric
1 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
8 large chicken drumsticks
½ cup plain flour, seasoned
1 onion, sliced
1 lemon, halved, thinly sliced
1 ½ cups chicken stock
½ cup chopped dried apricots
½ cup feta-stuffed green olives
Method
- Combine the garlic, ginger and spices in a bowl. Add chicken and rub in mixture to coat. Cover and chill for 15 min, longer if time permits.
- Preheat the oven to 180°C (160°C fan forced). Lightly grease a 10-cup capacity ovenproof casserole dish.Heat 2 tablespoons olive oil in a large frying pan over medium heat. Dust chicken in the flour. Add to pan and cook for 3-4 min or until browned all over. Transfer to casserole dish. Set aside.
-
Add onions to pan and cook for 5 min. Add lemon slices and cook 1 min. Spoon onions and lemon over the chicken. Add stock to casserole dish and sprinkle with apricots and olives. Cover dish with foil and bake for 1 hr 10 min or until chicken is cooked through. Serve drumsticks with juices over cooked couscous or brown rice. Garnish with fresh coriander if desired.
