Ingredients (serves 4) • 6 chicken drumsticks • 2 tbsp olive oil • 1 large onion, finely sliced • 3 garlic cloves, minced • 1 red pepper, diced • 2 medium tomatoes, chopped • 2 tbsp tomato purée • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp ground cinnamon • ½ tsp ground cardamom (or 3 cardamom pods, lightly crushed) • ½ tsp turmeric • ½ tsp paprika • 1 chicken stock pot (or cube) dissolved in 600ml hot water • 300g basmati rice, rinsed well • 1 bay leaf • Salt & black pepper, to taste
For garnish: • 1 lemon, cut into wedges • 2 tomatoes, cut into quarters • Handful fresh parsley or coriander, chopped • Handful crispy fried onions (optional) • Pinch of sumac (optional, for zing)
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Method Heat the olive oil in a large casserole dish. Season the chicken drumsticks with salt and pepper, then sear until golden on all sides. Remove and set aside.
Build the flavour base – In the same pan, add the onions and cook slowly for 8–10 minutes until golden and soft. Add garlic and red pepper, cooking for 2–3 minutes. Stir in chopped tomatoes, tomato purée, and all the spices. Let this cook down into a rich paste (about 5 minutes).
Add rice & stock – Stir in the rinsed basmati rice, coating it well in the spiced mixture. Pour in the stock and drop in the bay leaf. Stir gently, then bring to a simmer.
Cook the chicken – Nestle the chicken drumsticks into the rice. Cover with a tight fitting lid and cook on low heat for 25 minutes until the rice is tender and the chicken is cooked through.
Rest & garnish – Remove from the heat and let it rest (lid on) for 5 minutes. Fluff the rice lightly with a fork. Top with lemon wedges, tomato quarters, crispy onions, parsley or coriander, and a sprinkle of sumac if using.
