Chicken drumstick hotpot

Step 1

Preheat oven to 200°C.

Step 2

In an oven-proof dish, place drumsticks, onion, tomatoes, garlic, capsicum, carrot, paprika, dill and bay leaf, mixing together. Add the olive oil and pomegranate molasses, then dab on the butter and season.

Step 3

Pour in the liquid, ensuring it comes halfway up the chicken. Cover and cook for 45 minutes. Remove the lid, stir and check if the meat falls easily away from the bones. When it does, it is done. If not, cook some more.

Step 4

Spoon chicken onto a platter, pouring the vegetables and juices over last. Garnish with fresh mint if desired and serve with flatbreads.