Ingredients
- 7 drumsticks (chicken’s leg)
- 1 carrot
- 4 large potatoes
- 2 celery leafstalk
- 1 cups frozen peas
- 1 chopped onion
- 3 crushed garlic cloves
- 1 tablespoon sweet paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon dried parsley
- 2 bay leafs
- 1 tablespoon chicken instant stock powder
- 2 tablespoon olive oil
- 2 cups of boiling water.
- Salt and pepper to taste
Let's do it!
Clean and dry the chicken drumsticks.
Peel the potatoes and carrot.
Cut the carrot to small cubes, slice the celery about 1/2” thickness.
Cut the potatoes to bites size.
Chop the onion and crush the garlic cloves.
In a large skillet or a pan (with a lid) over medium-high heat place the olive oil, add the drumsticks and fry it for few minutes till golden brown, make sure to flip it.
Add the chopped onion to the skillet, stir until it gets a golden colour, add the crushed garlic and all rest spices, sweet paprika, cumin, chicken instant powder, turmeric, dried parsley, bay leaves,salt and pepper, stir well. Add all vegetables, potatoes, carrot, celery and peas, pure the boiling water on top, story it gently, cover with a lid and cook it at medium heat for 1 hour.
Alternatively, you may cook it the oven at 375 f degree covered with a lid for an hour.
Make sure the liquids don’t Evaporate completely, if it’s necessary add more boiling water so it won’t get dried.
