Sunday, November 19, 2006

Chicken Drumsticks with Tomato and Mushroom

Cuisine: Italian
Course Type: Main Dish
Recipe Type: Poultry, Baked
Serves: 6-8 persons
Preparation time: 15-20 minutes
Cooking time: 35-40 minutes

2 tbsp. olive oil
15 pieces (11/2 kg) chicken drumsticks
1 medium onion, diced
200g fresh mushrooms, sliced
2 garlic cloves, crushed
3 medium tomatoes, diced
1/4 cup black olives, pitted
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 tsp. black pepper
1/2 tsp. hot chili powder
1/2 tsp. cardamom powder
2 cubes MAGGI Chicken Stock
1 sachet MAGGI Secrets Bolognaise Mix
2 1/2 cups (625ml) water


Heat oil in a pot and fry chicken until golden brown. Remove and place on an oven tray.
In the same pot, fry the onions, mushrooms and garlic for 6 minutes.
Add tomatoes, olives, oregano, basil, black pepper, hot chili, cardamom, MAGGI Chicken Stock, MAGGI Secrets Bolognaise Mix and water.
Bring to boil and then simmer on low heat for 6 minutes.
Pour the sauce over the chicken drumsticks and cover.
Bake in oven for 25 minutes at 180¼C, or until chicken is well cooked.
Serving tip: Serve with cooked pasta, or cooked rice with vermicelli.

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