MORGH BA ZARDCHOOBEH
Serves: 6
10 skinless chicken drumsticks (3 lbs/1.5 kg)
1 tsp (5 mL) ground turmeric 2 1/2 tsp (12.5 mL) kosher or coarse salt
1/4 tsp (1 mL) freshly ground pepper
3 tbsp (45 mL) olive oil
1 medium onion, diced
2 cloves garlic, chopped White wine (optional)
2 tbsp (30 mL) fresh lemon juice Flat-leaf parsley
1. Using a sharp knife, cut several slits in the meat of each drumstick so they cook faster and absorb flavour. In a bowl, combine turmeric, salt and pepper, and coat drumsticks evenly with mixture.
2. In a large, heavy frying pan with a lid, heat oil over medium heat and cook onion, sprinkled with a little salt, until soft and golden, stirring occasionally, about eight minutes.
3. Add garlic and cook another two minutes. Splash with a little wine.
4. Add drumsticks to the pan and cook, turning until they brown lightly, about three minutes a side.
5. Add lemon juice and 1/4 cup (60 mL) hot water. Turn drumsticks in sauce to coat all sides, scraping up all the crispy bits.
6. Reduce heat to medium-low, partly cover and simmer, turning occasionally, until the chicken is cooked through and tender, about 35 minutes.
7. Season to taste with more salt, pepper and lemon juice. Top with parsley and serve.
8. May be stored, refrigerated and covered, for up to three days or frozen for 3 months.