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15 chicken drumsticks

6 heaping tablespoons curry powder

1 large onion chopped

1 tsp dried thyme

1 tablespoon salt

3 cans chick peas drain

1/2 cup oil

2 heaping tablespoons chicken bullion

6-8 cups hot water

4 large baking potatoes peel and cut in 2 inch size

2 tablespoons black pepper

2 tablespoons crushed red pepper

1/3 cup white vinegar

1/3 cup lemon juice

Large bowl

Large deep skillet


Clean and wash chicken drumsticks with lemon juice, vinegar in cold water and drain. Rinse with plain cold water and drain then put them in a large bowl. Add potatoes, onion, curry powder, thyme, black pepper and crushed red pepper then mix and blend everything together. Mix the chicken bullion in the hot water and set aside. On medium flame, put oil in the skillet and heat until hot. Add the chicken and brown on all sides. Add the potatoes, onion, chickpeas, chicken bullion mix then stir, bring to a boil on high flame. Once it begins to boil reduce flame to medium then cover the skillet and cook for 40 minutes, stirring in between cooking time. Once done turn off the flame and serve hot with white rice.

Enjoy Lexie Starr

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