What you need:
1 tbsp salt
1 tsp freshly ground black pepper
Some olive oil for rubbing
8 chicken legs/drumsticks with skin
1 1/2 cup vegetable broth
1 tbsps capers
Freshly squeezed lemon juice from 1 whole large lemon (I use a little more than that but that is because I am a lemon fiend)
1 tbsp flour
Fresh dill 1/4 cup to 1/2 cup
3 tbsps butter
1 tbsp olive oil
1 tbsp minced garlic
2 long red chili peppers (not the small Thai chilies, but the long fragrant red chili peppers pictured)
1 tbsp salt
1 tsp freshly ground black pepper
Some olive oil for rubbing
8 chicken legs/drumsticks with skin
1 1/2 cup vegetable broth
1 tbsps capers
Freshly squeezed lemon juice from 1 whole large lemon (I use a little more than that but that is because I am a lemon fiend)
1 tbsp flour
Fresh dill 1/4 cup to 1/2 cup
3 tbsps butter
1 tbsp olive oil
1 tbsp minced garlic
2 long red chili peppers (not the small Thai chilies, but the long fragrant red chili peppers pictured)
- Sprinkle the salt and the black pepper on the chicken drumsticks (don't worry the salt won't all be on for cooking)
- Massage into the chicken using some olive oil.
- Set aside for 30 minutes
- Pat dry (This will remove excess salt)
- In a bowl, mix the vegetable broth, capers, lemon juice, flour, and fresh dill
- Heat the butter + the 1 tbsp olive oil in a pan
- Fry the chicken till browned on all sides
- Set aside
- In the same pan, fry the 1 tbsp minced garlic & 2 long chopped red chili peppers until lightly browned and add the broth mixture. Oooh Sizzle!
- Mix and bring to simmer, then add the chicken back. Lower the heat. Cover.
- Cook until the chicken is cooked through. Serve hot with some fresh French Bread or over a wild and white rice mix
