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INGREDIENTS

10 chicken drumsticks​

1 large kumera (chopped in large pieces)

2 long thin eggplants (sliced in thick rounds)

1 can diced tomato (no additives, thickeners, preservatives, or sugars)

1 can coconut milk (no additives, thickeners, sugars, carrageenans, preservatives)

Salt and Pepper to taste

2 brown onions (diced)​

2 cloves garlic (crushed and diced)

1 small nub of ginger (finely grate)

300 grams fresh green beans

2 cloves garlic (crushed and diced)

2 shallots (chopped)

1 teaspoon ghee/clarified butter

1 desert spoon balsamic vinegar

 

METHOD​

​Arrange chicken in the base of a large roasting pan.  Salt and pepper the chicken.  Place  kumera and eggplant in spaces.  Sprinkle garlic, ginger and onion over chicken and vegetables then cover with tomatoes and coconut milk.  Roast in a 200 degree Celsius oven for 11/2 hours.  Serve with greens of your choice.  I have chosen sauteed green beans, garlic and cashews.​

 

CHICKEN EGGPLANT AND KUMERA CASSEROLE

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