Watched Nigella cooking program a few months ago. I decided to try and went to get chicken drumsticks and thigh instead of breast and found these new tomatoes, it’s called tamarillo. Out of curiosity, wanted to know what it tastes like so I use it instead tomatoes.

This is my first time using my cast iron. It’s sure is heavy before putting all the ingredients, after cooking the ingredients and to transfer it to oven, make sure you wear oven gloves. I nearly got burnt on my hands. I am glad to try it with my own ingredients.

This dish tests your patience, you got to season the meat, brown in batches, cook vegetables, and then put in oven with lid and remove lid and in oven again. Well, the end result is satisfying, flavourful and comforting delicious with rice and a glass of red wine. Let’s put your cast iron to good use!!!!

INGREDIENTS

8 chicken drumsticks
salt and ground pepper
4-6 Tbs plain flour
2-4 Tsp cornflour
4 Tbs olive oil
60 g butter
8 ripe tamarillo, peeled skin, cut into quartered
1 onion, thinly slice
3 small carrot, cut to bite size
1 zucchini, cut to bite size
3 garlic cloves, minced
1 eggplant, cut to bite size
4 pieces thighs, fat and sinew, removed, cut chunk bite
1 c chicken stock
1/2 c of red wine
1 canned diced tomatoes
1 small tub of paste
2 Tbs Worcestershire sauce
2 Tbs white wine vinegar
4 sprigs of Thyme
Italian seasoning
Half handful dried parsley
Salt and pepper to taste

Method

Prick tamarillo a few holes and slit a cross to help remove skin after blanching. Boil water to blanch tamarillo about 5-7 minutes. When it had cooled, remove the skin. Quartered and set aside. Preheat oven 200 degrees C.

Wash and dry drumsticks and thighs on paper towel. Season drumsticks and thighs generously with flour, cornflour, salt and pepper in double bag. In a 3.5 L cast iron heat oil and butter over medium heat. Once butter melted cook drumsticks until brown on all sides, 15 to 20 minutes in batches don’t overcrowd; transfer to a plate. Add garlic, and onion, cook until onion softens, 3 minutes.

Then add thighs cook about 6-8 minutes until brown all over; add carrots cook until tender about 4 minutes. Next add eggplant and zucchini, cook until soften about 3-5 minutes.

Add stock, wine, diced tomatoes, paste, white wine vinegar and Worcestershire, toss the vegetables into the stock mixture. Reduce to a low heat let simmer and stir occasionally; make sure vegetables are soak in stock mixture about 10 minutes. Now add cooked drumsticks, thighs, Italian seasoning, thyme and parsley. Cover with lid and transfer to oven cooked for 45 minutes.

After 45 minutes, open the lid and add in tamarillo; scatter them about the pan. Turn over so that drumsticks are cooked through especially large meaty part, cover with lid and continue to cook for another 45 minutes. Season with salt and pepper before serving. Serve with rice and extra vegetables dish or with bread.

https://helenscchin.com/2017/06/28/helens-tamarillo-drumsticks-and-vegetables-stew/

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