Ingredients:
Serves 6
- 1 large onion, thinly sliced
- 6 fingerling potatoes, peeled
- 2 cups cracked emmer (you can substitute with einkorn)
- 4 cups water
- 2-3 tablespoons ghee or butter, melted (can use avocado oil instead)
- 1 generous teaspoon sea salt
- 6-12 chicken drumsticks, skin-on, bone-in
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Method:
In the oven
✔️Add the onions, potatoes and emmer into a baking pan or a cast-iron pot, add the water, butter, salt and stir. Arrange the drumsticks on top. Cover with foil and bake at 400՞F for 2 hours. Half way through cooking give it a gentle stir.
✔️On the stovetop (the authentic way of making)
✔️Cover the drumsticks with 5-6 cups water, bring to a boil, remove the scum, lower the heat, partially cover and cook for 35-40 minutes. Take the drumsticks out and strain the broth. Add the emmer and potatoes to a pot with 4 cups of strained chicken broth. Add salt and stir. Bring to a boil, cover, lower the heat and cook for 40-50 minutes until the emmer is soft and tender.
✔️Sauté the onions in ghee or butter until golden brown.
✔️When the emmer is almost ready, pour the sauteed onions over. Give a gentle stir. Immerse the drumsticks into the pilaf (you can remove the skins). Cover and continue cooking until the emmer is ready.
✔️Serve with pickled veggies.
