Oil - 1 tbsp
Chicken drumsticks - 4
Large onion - 1 (sliced)
Butter (or) Margarine - 25 g
Plain flour - 1 tbsp
Chilli powder - 1/4 tsp
Chicken stock - 150 ml
Can tomatoes - 400 g
Can red kidney beans - 425 g (drained)
- Heat the oil in a frying pan. Add the chicken drumsticks and brown on all sides. Transfer to a casserole.
- Add the onion and butter or margarine to the frying pan fry until softened. Stir in the flour and chilli powder and cook for 1 minute, then gradually stir in the stock. Bring to boil, stirring.
- Add the tomatoes with their juice, the beans and salt and pepper to taste. Mix well.
- Pour the bean mixture over the chicken drumsticks in the casserole. Cover and cook in a preheated moderate oven (180 C/350 F, Gas Mark 4) for 45 minutes or until the chicken is tender. Serve hot from the casserole.