Helen’s Tamarillo drumsticks and vegetables stew

Helen's Tamarillo drumsticks and vegetables stew .JPG     


10 chicken drumsticks
salt and ground pepper
2 1/2 Tbs plain flour
2 Tsp cornflour
4 Tbs olive oil
60 g butter
8 ripe tamarillo, peeled skin, cut into quartered
1 Spanish 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 can diced tomatoes
1 small tub of paste
2 Tbs Worcestershire sauce
2 Tbs white wine vinegar
4 sprigs of Thyme
Half handful dried parsley
Salt and pepper to taste


Boil water to blanch tamarillo to remove skin about 5-7 minutes, prick a few holes and slit a cross to help remove skin before blanching. Quartered and set aside. Preheat oven 200 deg C.

Wash and dry on paper towel. Season drumsticks generously with flour, corn flour, 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, 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, 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. cover with lid and continue to cook for another 45 minutes, turn over so that drumsticks is cooked through especially large meaty part. Season with salt and pepper before serving. Serve with rice and extra vegetables dish or with bread.