Free Cooking Recipes

A feast full of protein with an Eastern flavour, serve with some bread and a crisp fresh salad.

SERVES 4
175 g/6 oz mixed dried pulses (red kidney beans,
chick (garbanzos) peas, haricot (navy) beans etc)
1 clove garlic, finely chopped
1 medium onion, finely chopped
30 ml/2 tbsp vegetable oil
2.5 ml/1/2 tsp turmeric
2.5 ml/1/2 tsp ground cumin
8 medium chicken drumsticks
salt and freshly ground black pepper
6 tomatoes, seeded and chopped
21/2 cups/600 m1/1 pt chicken stock (broth)
125 g/4 oz okra (ladies fingers)
freshly chopped parsley

Directions:

1. Soak the pulses in cold water overnight. Drain and put into a pan with enough fresh cold water to cover wet, and boil steadily for 10 minutes. Drain thoroughly.
2. Heat the oil in a large saucepan, add the onion and garlic and cook gently until softened.
3. Add the spices and cook for a further minute then add the chicken drumsticks. Season to taste. Cook, stirring for 5 minutes until the chicken is coated with the spices.
4. Add the tomatoes, stock, and drained pulses, cover and simmer gently
   for 45 to 60 minutes or until the beans are tender.
5. Add the okra (ladies fingers) 5 minutes before the end of cooking.
   Serve piping hot sprinkled with fresh chopped parsley.