🍽️ Exotic chicken drumstick with sultanas, tomatoes and cinnamon

Name: Exotic chicken drumstick with sultanas, tomatoes and cinnamon
Total time: 30 min
Yield: 4 servings
Ingredients: 80 g dried tomatoes (without oil); 80 g hazelnuts; 1 bunch flat-leaf parsley; 2 garlic cloves; 2 tbsp olive oil; 30 g raisins; salt; black pepper; 1 tsp harissa; 1 level tsp nutmeg (freshly grated); 1 pinch cinnamon; 4 chicken drumsticks (upper and lower drumstick); 0.25 l chicken broth

519 kcal · 30 min · 4 servings

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Ingredients

80 g dried tomatoes (without oil)
80 g hazelnuts
1 bunch flat-leaf parsley
2 garlic cloves
2 tbsp olive oil
30 g raisins
salt
black pepper
1 tsp harissa
1 level tsp nutmeg (freshly grated)
1 pinch cinnamon
4 chicken drumsticks (upper and lower drumstick)
0.25 l chicken broth

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Soak the dried tomatoes in hot water for about 20 minutes.
3. Roast the hazelnuts in a dry pan, stirring constantly, for about 5 minutes until the skins start to split.
4. Wrap the roasted nuts in a kitchen towel and knead them vigorously to remove the skins.
5. Pulverize the peeled nuts in a food processor.
6. Rinse the parsley, shake it dry, and chop it finely.
7. Drain the soaked tomatoes and chop them roughly.
8. Add the roughly chopped tomatoes and half of the chopped parsley to the nuts in the food processor.
9. Peel the garlic and press it into the mixture.
10. Puree everything with one tablespoon of oil and two tablespoons of water to form a not-too-fine paste.
11. Heat the chicken broth.
12. Pour off any excess fat from the pan.
13. Deglaze the pan drippings with the heated broth.
14. Stir the remaining tomato paste into the broth.
15. Let the sauce simmer and thicken over low heat.
16. Serve the chicken drumsticks with the sauce.
17. Garnish the dish with the remaining parsley.

Nutrition per serving

kcal: 519
Protein: 35 g · Fett/Fat: 38 g · Carbs: 9 g