Quantity: 6 servings/ Time: 1 hour/ Difficulty: Medium/ Kosher: Meat
8 chicken legs
4 cloves of garlic
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3 tablespoons sweet paprika in oil
1 canned hummus from Ovur
A handful of coriander
Coarse salt
Ground pepper
One-third cup of olive oil
A glass of boiling water
• Wash the chicken drumsticks well. Remove the skin and cut the meat around the bottom of the drumstick in a circular shape like a ring, thus separating the meat from the bottom of the chicken drumstick. Now all that's left is to turn the meat upside down so that it looks like candy.
• Heat a heavy, slightly deep frying pan and drizzle a little olive oil. Fry the chicken drumsticks until browned. Season the drumsticks with a mixture of salt, pepper and paprika and rub well.
• Transfer to a baking sheet and bake at 160 degrees for 45 minutes.
• Meanwhile, prepare the stew: Add a third of a cup of oil with the garlic cloves to a deep pot and cook them in the oil for about five minutes over low heat.
• Add the paprika and chickpeas.
• Season, add the boiling water and cook for 30 minutes at the boiling point.
Immediately after the shanks come out of the oven, place them in a pot and cook with the sauce for ten minutes.
• Serve a few spoonfuls of the recommended hummus stew alongside homemade couscous and top with the chicken.
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Courtesy of Toamiya Magazine. For details: Mile andsite
