Chicken Drumsticks with Raisins & Almonds

INGREDIENTS

  • 16 Free range chicken drumsticks
  • ¾ cup Roasted almond flakes
  • 1/2 cup Flat leaf parsley
  • 1 Lemon

marinade

  • 1 cup Raisin
  • 24 Green olives
  • 4 tbspn Unsalted butter
  • ½ stick Cinnamon
  • 4 tbspn Salted capers
  • 8 Bay leaves
  • 4 sprigs Fresh rosemary
  • 1 Lemon
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To make the marinade combine all of the ingredients except the almonds into a mixing bowl, mix together well.

Place the chicken legs into a container, add the marinade and massage in together.
Leave the legs in the marinade for a minimum of an hour before cooking.

Preheat oven to 200C.

Take legs out of marinade and dry with kitchen paper. Heat a large non-stick frying pan over medium high heat. Add two tablespoons of Extra Virgin Olive Oil.

Salt chicken legs and pan fry gently to seal in batches (as when crowded in the pan they will not colour).

When all chicken legs are golden brown put in a large flat baking tray and cook in the oven for 10 minutes.

Bring tray out of oven and deglaze with Vino Cotto and add all the other ingredients from the marinade except the roasted almonds.

Return to the oven for another 5 to 10 minutes depending on the size of the chook legs and efficiency of oven. Check to be sure the chicken is cooked and toss with roasted almonds.

Squeeze one of the lemons over the finished dish. Add freshly chopped parsley.
Allow to rest 10 minutes and serve.