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Nutrition Facts
Serving Size 1 (257g) Recipe makes 4 servings
Calories 378
Calories from Fat 224		(59%)
Amount Per Serving		%DV
	Total Fat 24.9g	38%
	Saturated Fat 5.2g	25%
	Monounsaturated Fat 13.7g
	Polyunsaturated Fat 4.2g
	Trans Fat 0.0g
Cholesterol 118mg		39%
Sodium 591mg		24%
Potassium 484mg		13%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 2.9g	11%
	Sugars 2.5g
Protein 29.5g		59%
detailed view... how is this calculated?

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Recipe #184191 | 3½ hours | 30 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Chef floWer
Aug 31, 2006

If you enjoy lemon flavours then you may like this dish. I tried it with chicken breast but I always come back to drumsticks as it adds a lot of flavour into the dish. I normally remove the skin from the drumstick as I watch our families fat intake but feel free to leave it on. It’s hard for me to regularly find coriander so unless I can I just leave it out. Baking time can varies depending the size/thickness of the drumsticks. I normally bake them between 1.5 hours to 1 hour 45 minutes. This recipe comes from a book called 'Meals Without Red Meat' by Simon and Allison Holst.

SERVES 4 (change servings and units)

Ingredients

1 large onion
3-4 garlic cloves
3 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 lemon, juice of, fresh
8 pieces chicken drumsticks
1 fresh lemon, cut lengthways into eighths
15-20 black olives
2 tablespoons coriander leaves

Directions

1
Chop the onion and garlic finely, using a food processor, (if avaiable). Add the next seven ingredients (olive oil, tomato paste, ground cumin, ground paprika, ground ginger, salt and lemon juice) and mix to a thick paste.
2
Place the chicken in a shallow casserole dish and cover with paste mixture. Turn the chicken pieces, ensuring they are evenly coated with the mixture. Add the remaining lemon, cut lengthways into eighths, and the olives.
3
If possible, allow to stand for 1-2 hours (or overnight in the fridge). Bake at 180oC for 1 hour, covered loosely for the first 30 minutes, then uncovered.
4
Serve with plain rice or spicy pilaf.
5
Sprinkle coriander once the dish has been served in single serving plates.
6
Variations: For a less lemoney flavour use strips of lemon rind instead of lemon wedges. Replace lemon wedges with the skin of one preserved salted lemon, if availabe.

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Featured Reviews for This Recipe

From: caydgrad

On Oct 14, 2009

This is a great recipe! I made this for a group of 16 hungry hippies and they loved it. I was hoping for a bit more flavor.. pungency maybe? Anyways, very good! Great for big crowds.

0 people found this review helpful

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From: KissaK1

On Jan 6, 2009

What a great recipe! The prepwork is so simple and didn't take me much time at all using a mini food processor. I wasn't able to marinate the drumsticks for the whole time — I only had about 45 mins., and the flavors were still great, so I can only imagine if you had a full day! I used five drumsticks, so there was a decent amount of extra sauce, but I think if I had made the eight suggested pieces, I'd double up because the flavors are great. I almost didn't use fresh lemons for this, but I'm glad I did because I really think the lemon juice made it. Served with mediterranean couscous and green beans and definitely making again. thanks!

1 person found this review helpful

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From: bigbadbrenda

On Aug 26, 2007

mmmmm good wonderful and easy to make.I served it with Couscous and stirfried cauliflowrer, onions and mushroms.

4 people found this review helpful

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From: poo235

On Mar 29, 2007

Wow, this was wonderful. I loved the blend of lemon and spices! The olives complement the spice/lemon flavor perfectly. I did use boneless-skinless chicken breasts, which I butterflied and marinated overnight (also cooked for less time since thinner, about 30 minutes at 350F). Though I am sure that drumsticks would be more flavorful, this was still great. I will definitely make this again! Thanks Chef floWer!

4 people found this review helpful

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