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This recipe is inspired by the famous ‘testi kebabi’ – meat and a complex mix of spices cooked in a sealed claypot. This one is faster and less complicated but just as delicious.

Serves: 4

Ingredients:

8 - 10 chicken drumsticks
6 shallots
2 medium tomatoes chopped roughly
4 small garlic cloves - peeled and crushed
2 capsicums, sliced lengthwise into strips
1 medium carrot, diced
1 heaped tsp paprika
½ tsp dried dill
2 bay leaves
2 tbsp olive oil
1 tbsp pomegranate syrup
1 tsp salt and 1/2 tsp black pepper
50g butter
½ cup stock or water
4 flat breads (to serve)

Method:

Pre-heat the oven to 200 C (400 F).

Butter the bottom and sides of an oven proof dish.

Place chicken, peeled shallots, tomatoes, garlic, capsicums, carrot, herbs and spices into the dish and mix together.

Add the butter in dabs on top, the olive oil and pomegranate syrup.

Add the stock last. Add enough that it comes up halfway over the meat only.

Close the lid (or seal with foil) tightly.

Cook in oven for 45 minutes to 1 hour.

Lift the lid, give it a stir and test if the meat falls easily away from the bones. When it does, it’s done. If not, cook for longer.

To serve: De-bone each drum. Remove the skin and discard; it has done its work by providing flavor. Serve on a platter, pouring the vegetables and juices over last and garnishing with fresh mint if you wish.

Serve with salad and warmed store-bought flat breads.