A delightful dish made from chicken, fresh vegetables, aromatic spices, and Mediterranean ingredients!
Ingredients
- Onion: 2
- Curry powder: 1 tablespoon
- Garlic cloves: 4
- Butter: 50 g
- Sugar: 1 tablespoon
- White pepper: 1 pinch
- Salt: 1 pinch
- Olive oil: 1 tablespoon
- Green olives: 150 g
- Mushrooms: 200 g
- Chicken drumsticks: 1 kg
- Canned chopped tomatoes: 800 g
- Lemon juice: 4 tablespoons
- Fresh basil: 5 g
Preparation
- Wash and dry the chicken drumsticks, then place them in a dish. Pour the juice from 2 lemons over them and let them marinate in the refrigerator for 2 hours. Peel one lemon and dice the peel. Drain the drumsticks and fry them in a pan with a little olive oil. Season with salt and pepper. Then transfer the browned drumsticks to a plate.
- In the same pan, fry the sliced mushrooms, then add the chopped onion and minced garlic. Add curry powder, stir well, and reduce the heat to prevent burning. Next, return the previously browned drumsticks to the pan, along with basil leaves. Gently coat the drumsticks in the ingredients in the pan. Cook for a while. Then remove the drumsticks from the pan again, pour the tomatoes pelati over the remaining ingredients, add butter, and bring to a boil. Season with salt, pepper, and a bit of sugar. Transfer the vegetables from the pan to an ovenproof dish, arrange the drumsticks on top of the vegetables, and garnish with olives and diced lemon peel. Cover the dish and simmer for about 2 hours at 150°C (fan-forced). Garnish the cooked drumsticks and vegetables with basil leaves before serving.
