Portuguese Chicken

Delicious Portuguese Chicken with an Asian Twist!

Ingredients:

6 drumsticks

Marinade:
2 tsp soy sauce
1 tsp sake or xiao xing wine
1 tsp minced ginger
dash of black pepper
1 tbsp of oil (olive, vegetable, coconut etc)
1 tsp of minced garlic
1 onion, minced
1 tsp of turmeric
1/2 tsp of cumin

1 carrot, sliced
1 bell pepper, sliced
1 cup of peas
1 zucchini, sliced
2 potatoes, 1 in cubes
other veggies from the fridge

1 cup of chicken broth
1/2 cup of chickpeas (optional)
1/2 water + extra (optional)
3/4 cup of coconut milk
salt



Marinate chicken in marinade for at least 15 minutes. At oil to large pot with a handle on medium heat. Add minced onion and heat till caramelized. When onion is nearly caramelized, add garlic and heat for 2 minutes. Add turmeric and cumin and stir. When fragrant, add drumsticks along with all of the marinade. When the chicken is mostly cooked on the outside, add carrot, potatoes, and chicken stock. Cover and simmer. On the side, take a half cup of softened/cooked chickpeas and add to water. Blend/mash/pulverize this until chickpeas are fully blended. Add this to the pot. It will serve to thicken and make it more filling and nourishing. This is can be skipped and a cornstarch-water mixture (or other thickening agent) can be used the thicken the sauce. After the chicken, potatoes, and carrots are fully cooked, add bell peppers, peas, and zucchini as these cook relatively fast. Add the coconut milk as well. After about a minute, with the sauce still simmering, add salt to taste.