Chicken Drumsticks with Saffron, Olives, and Peas

Ingredients

• Chicken Drumstick 30 oz
• Frozen green bean pods 5 oz
• Onion 1 piece
• Garlic 2 cloves
• Olives stuffed with lemon 5 oz
• Grated Ginger Root 0 oz
• Lemon 1 piece
• IDEAL Clasico Olive Oil 0 fl oz
• Coconut Milk 5 fl oz
• Cilantro 0 oz
• Black Cumin (Cumin) a pinch
• Sugar a pinch
• Saffron a pinch
• Salt to taste

Step-by-Step Guide

Step 1

In a skillet, heat olive oil for frying, brown the drumsticks on all sides until golden, and transfer them to a clean dish.

Step 2

Chop the onion into small cubes and sauté it in the same pan, then add the finely chopped garlic and 20 ml of water. Cover and simmer for 2-3 minutes.

Step 3

Add the diced ginger, a pinch of cumin, sugar, the juice of one lemon, return the chicken, and add coconut milk.

Step 4

In a separate saucepan, heat 50 ml of water with saffron until it comes to a boil, then pour it over the chicken. Season with salt and pepper, cover with a lid, and cook over medium heat for about 15 minutes.

Step 5

Add the olives, turn the legs over, cover with a lid, and cook for another 10 minutes. Then add the peas and cook for an additional 3-4 minutes, covered. Finally, add the chopped cilantro and remove from heat.