July 22, 2016


Oil - 1 tbsp
Chicken drumsticks - 4
Large onion - 1 (sliced)
Butter (or) Margarine - 25 g
Plain flour - 1 tbsp
Chilli powder - 1/4 tsp
Chicken stock - 150 ml 
Can tomatoes - 400 g
Can red kidney beans - 425 g (drained)

  • Heat the oil in a frying pan. Add the chicken drumsticks and brown on all sides. Transfer to a casserole. 
  • Add the onion and butter or margarine to the frying pan fry until softened. Stir in the flour and chilli powder and cook for 1 minute, then gradually stir in the stock. Bring to boil, stirring. 
  • Add the tomatoes with their juice, the beans and salt and pepper to taste. Mix well.
  • Pour the bean mixture over the chicken drumsticks in the casserole. Cover and cook in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 45 minutes or until the chicken is tender. Serve hot from the casserole.

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