12 chicken drumsticks, do not remove skin1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons oil
1 medium onion, coarsely chopped
1 clove garlic, grated
1 cup tomato sauce (one 8-ounce can)
2 cups broth or water
16 dried figs, prunes may be substituted
1 scant tablespoon coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped parsley (for garnish)
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This is another delicious dish prepared ` la Medieval Baghdadi cooking. Prunes can be substituted for figs. Skin is to be left on chicken for maximum flavor, and for protection while cooking. Feel free to remove it before serving the dish.
Preheat oven to 400 degrees F.
Sprinkle drumsticks with salt and pepper and brown on both sides in heated oil in a big non-stick skillet, about 12 minutes. Remove drumsticks from skillet and arrange in a single layer in an ovenproof glass pan (approx.7 1/2-by-12-inches).
Leave 1 tablespoon oil in the skillet and discard the rest. Sauté onion and garlic until transparent, about 5 minutes.
Add tomato sauce, broth or water, dried figs, coriander, salt and pepper. Bring to a quick boil, stirring occasionally, about 5 minutes. Pour onion mixture all over the drumsticks. Bake, uncovered, in a preheated oven, at 400 degrees F., for about 35 minutes, or until chicken is tender, and sauce is nicely thickened.
Garnish with chopped parsley and serve with rice or bulgar of your choice.
Serves 4