30 ml butter 2 tbsp
1 onion, finely chopped
5 ml ground cinnamon 1 tsp
.5 ml saffron threads 1/8 tsp
salt & pepper to taste
1 can whole tomatoes, with juice (28 oz / 796 ml)
30 ml liquid honey 2 tbsp
8 skinless chicken drumsticks
30 ml fresh parsley, chopped 2 tbsp
15 ml lemon juice 1 tbsp
15 ml sesame seeds, toasted 1 tbsp
In a large dutch oven, melt butter over low heat. Add onion and cook, stirring occasionally, for 10 minutes or until softened and light golden brown. Add cinnamon, saffron, salt and pepper to taste. Cook, stirring, for 15 seconds. Stir in tomatoes with juice, breaking up tomatoes with spoon. Stir in honey. Increase heat to high and bring to boil, stirring. Reduce heat to low and add drumsticks into sauce. Cover, leaving lid ajar. Simmer, stirring occasionally, for 20 minutes. Uncover and simmer for 20 minutes or until juices run clear when chicken is pierced. Stir in parsley and lemon juice. Sprinkle with sesame seeds just before serving.
Serves: 4