When we lived in New York we could order the most delicious, authentic, flavorful curries any hour of the day. Now that we're in Kansas, finding good Indian food is a challenge. Ergo, I took it upon myself to recreate my favorite tandoor takeout with a midwestern twist.
Moroccan and Middle-Eastern foods are very spice-heavy so be prepared to give your spice rack a major workout!
YOU WILL NEED
6 chicken drumsticks
6 minced garlic cloves
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp sweet paprika
1 tbsp sea salt
1/2 tsp black pepper
1 cup of grated yellow onion
2 tbsp olive oil
1/2 tsp saffron powder
1/2 tsp ground turmeric
1 cup of pitted green olives
Juice from 2 lemons
1 cup water
- Remove your chicken drumsticks from their packaging and wash them.
- In a large bowl use your fingers to mix together the cumin, ginger, paprika, salt, black pepper, saffron powder and turmeric.
- When all of the spices are mixed gently massage in the olive oil, minced garlic and grated onion to form a paste.
- When the paste is well mixed slowly add the lemon juice and water and whisk until smooth.
- Add the chicken drumsticks to the slow cooker and pour the sauce over them.
- Toss the drumsticks in the sauce to make sure they are well coated, then toss in the olives.
- Cook in your slow cooker on low for 4-6 hours.
- Serve with basmati rice.