Chicken drumsticks with saffron, olives and peas
4 servings
50 minutes
Chicken drumsticks with saffron, olives, and peas are an exquisite dish of European cuisine rooted in Mediterranean traditions. Aromatic saffron adds depth of flavor and a golden hue to the sauce, while coconut milk softens the acidity of lemon, creating a harmony of tastes. The tender chicken meat is infused with spices, and olives add a light spiciness. Green peas bring freshness and brightness to the dish, while cilantro completes the picture with its spicy note. This dish is perfect for a cozy dinner or festive table, offering warm aromas of exotic spices and rich flavor sensations. It is recommended to serve with light white wine and fluffy rice to highlight its rich flavor palette.
1
Heat olive oil in a pan for frying, fry the drumsticks on all sides until golden brown, and transfer to a clean dish.
- Chicken drumstick: 800 g
- Olive oil IDEAL Classico: 50 ml
2
Chop the onion into small cubes and fry in the same pan, add finely chopped garlic, 20 ml of water, and simmer for 2-3 minutes.
- Onion: 1 piece
- Garlic: 2 cloves
- Salt: to taste
3
Add diced ginger, a pinch of cumin, sugar, the juice of one lemon, return the chicken, and add coconut milk.
- Ginger root: 10 g
- Cumin (zira): pinch
- Sugar: pinch
- Lemon: 1 piece
- Chicken drumstick: 800 g
- Coconut milk: 200 ml
4
In a separate saucepan, heat 50 ml of water with saffron, bring to a boil and pour it over the chicken. Season with salt and pepper, cover with a lid, and cook on medium heat for about 15 minutes.
- Saffron: pinch
- Salt: to taste
5
Add olives, turn the legs, cover with a lid, and cook for another 10 minutes. Then add peas, cook for another 3-4 minutes, covered. Finally, add chopped cilantro and remove from heat.
- Olives: 100 g
- Frozen green peas: 170 g
- Coriander: 10 g