Chicken drumstick hotpot

ingredients

• Chicken drumstick hotpot

  • 4 chicken drumsticks
  • 1 small-medium onion, diced
  • 1/2 can chopped tomatoes (or 3 fresh when in season)
  • 2 garlic cloves, peeled and crushed
  • 1/2 capsicum (any colour), sliced lengthwise into strips
  • 1 medium carrot, diced
  • 1 heaped tsp paprika
  • 1/2 teaspoon dried dill
  • 1 bay leaf
  • 2 tablespoon olive oil
  • 1 tablespoon pomegranate molasses
  • 2 tablespoon butter
  • 1/2 teaspoon salt and ¼ black pepper
  • 1/2 cup stock or water (or enough to cover half the chicken)
  • fresh mint to garnish
  • 2 store-bought flatbreads to serve

method

• • 1

    Preheat oven to 200°C.

  • 2

    In an oven-proof dish, place drumsticks, onion, tomatoes, garlic, capsicum, carrot, paprika, dill and bay leaf, mixing together. Add the olive oil and pomegranate molasses, then dab on the butter and season.

  • 3

    Pour in the liquid, ensuring it comes halfway up the chicken. Cover and cook for 45 minutes. Remove the lid, stir and check if the meat falls easily away from the bones. When it does, it is done. If not, cook some more.

  • 4

    Spoon chicken onto a platter, pouring the vegetables and juices over last. Garnish with fresh mint if desired and serve with flatbreads.