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Chicken Drumsticks with chocolate mole and Red kidney beans

  • Preparation 20 minutes
  • Cooking 45 minutes
  • Serving(s) 4

Chicken Drumsticks with chocolate mole and Red kidney beans

  • Preparation 20 minutes
  • Cooking 45 minutes
  • Serving(s) 4
Description

Original recipe by Mélanie Germain in collaboration with Rythme FM, featuring our delicious chicken drumsticks.

  • 8 chicken drumsticks (Ferme des Voltigeurs)
  • 1 onion, minced
  • 2 cloves garlic, crushed
  • 5 ml paprika
  • 5 ml ground cumin
  • 1 can (796 mL) crushed tomatoes
  • 1 can (540 mL) canned kidney beans, drained
  • 150 ml chicken stock
  • 1/4 cup dark chocolate (70% cocoa)
  • 15 ml unsweetened cocoa
  • 30 ml sugar (or 15 ml sugar + 15 ml maple syrup)
  • 5 ml cinnamon
  • 1/3 cup raisins
  • Salt, pepper and vegetable oil
  • In a cast-iron skillet set on the barbecue, heat a drizzle of oil and brown the drumsticks on all sides. Set aside.
  • In the same skillet, sauté the onion until it becomes translucent. Add the garlic, paprika and cumin, and cook for 1 minute to develop the aromas.
  • Stir in the tomatoes, red kidney beans, broth, sugar, dark chocolate, cocoa, and cinnamon. Add the raisins. Put the drumsticks back in, season with salt and pepper.
  • Simmer over indirect heat for about 45 minutes, stirring occasionally, until the drumsticks are tender and the sauce thickens.
  • 8 chicken drumsticks (Ferme des Voltigeurs)
  • 1 onion, minced
  • 2 cloves garlic, crushed
  • 5 ml paprika
  • 5 ml ground cumin
  • 1 can (796 mL) crushed tomatoes
  • 1 can (540 mL) canned kidney beans, drained
  • 150 ml chicken stock
  • 1/4 cup dark chocolate (70% cocoa)
  • 15 ml unsweetened cocoa
  • 30 ml sugar (or 15 ml sugar + 15 ml maple syrup)
  • 5 ml cinnamon
  • 1/3 cup raisins
  • Salt, pepper and vegetable oil
  • In a cast-iron skillet set on the barbecue, heat a drizzle of oil and brown the drumsticks on all sides. Set aside.
  • In the same skillet, sauté the onion until it becomes translucent. Add the garlic, paprika and cumin, and cook for 1 minute to develop the aromas.
  • Stir in the tomatoes, red kidney beans, broth, sugar, dark chocolate, cocoa, and cinnamon. Add the raisins. Put the drumsticks back in, season with salt and pepper.
  • Simmer over indirect heat for about 45 minutes, stirring occasionally, until the drumsticks are tender and the sauce thickens.

Featured in this recipe

Organic and Grain-fed Chicken
Grain-Fed Chicken Drumsticks
Learn more
Recette avec poulet de grain entier de Ferme des Voltigeurs, style portugais en collaboration avec Mélanie Germain de Rythme FM. / Recipe with whole grain-fed chicken from Ferme des Voltigeurs, Portuguese-style, in collaboration with Mélanie Germain from Rythme FM.
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Recette avec hauts de cuisses Ferme des Voltigeurs, sauce sésame et vinaigre noir, en collaboration avec Mélanie Germain de Rythme FM. / Recipe with Ferme des Voltigeurs chicken thighs, sesame and black vinegar sauce, in collaboration with Mélanie Germain from Rythme FM.
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