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Do you like the tangy taste of a thick, tomato-based gravy as much as I do? The sauce in this dish pairs superbly with the soft chicken that it’s cooked in. Spoon the extra sauce over farfel, potatoes, you name it — it’ll be a winner of a dinner!
16 chicken drumsticks
oil, for browning
1 28-ounce (790-gram) can diced tomatoes
1 6-ounce (170-gram) can Gefen Tomato Paste
5 cubes Gefen Frozen Basil
5 cubes Gefen Frozen Garlic
1 teaspoon salt, or to taste
1 tablespoon brown sugar
pepper, to taste
5–6 baby squash, scrubbed clean
Place drumsticks in a large non-stick pot and drizzle with oil. Over medium-high heat, cook drumsticks until they begin to brown.
Place remaining ingredients besides squash in the pot and stir until evenly distributed and chicken is coated.
Cover pot and simmer over low heat for one hour, turning chicken once in the middle.
Remove cover, push chicken to one side, and add squash to pot.
Cover and continue to cook an additional 30 minutes, or until squash is tender.
Styling and Photography by Chavi Feldman
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