Albania

Chicken Drumsticks with Corn Flour Porridge

Albanian Chicken Drumsticks
Albanian Chicken Drumsticks

Looking for a delicious and unique meal to impress your dinner guests? Try making Albanian chicken drumsticks with corn flour porridge! This hearty dish is packed with flavour and is easy to prepare.

Making the Albanian Drumsticks

To make the chicken drumsticks, start by marinating them in a mixture of olive oil, lemon juice, garlic, and a blend of traditional Albanian spices like paprika, cumin, and oregano. Let the chicken marinate for at least an hour to allow the flavours to fully infuse.

Next, preheat the oven to 375 degrees Fahrenheit and place the chicken drumsticks 

Instant-Pot-Chicken-Drumsticks

on a baking sheet. Bake for 25-30 minutes or until the chicken is cooked through and the skin is crispy and golden brown.

Making the Flour Porridge

While the chicken is baking, prepare the corn flour porridge by combining cornmeal, water, salt, and butter in a pot. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for 10-15 minutes until the porridge is thick and creamy.

Serving the Chicken Drumsticks

To serve, place the chicken drumsticks alongside a generous scoop of corn flour porridge. Garnish with fresh herbs like parsley or cilantro and enjoy!

This meal is sure to impress your dinner guests with its unique flavours and comforting textures. Plus, it’s a great way to introduce them to the delicious cuisine of Albania. Give it a try and see for yourself!

How to Make the Albanian Drumsticks
Ingredients:

For 2-3 servings:

  • 4 chicken breasts
  • 1 carrot
  • 1 onion
  • 1 stalk of celery
  • Salt
  • Peppercorns
For the porridge:
  • 2 tablespoons butter
  • 3 tablespoons corn flour
  • 1/2 teaspoon sweet red pepper powder
  • chilli powder (optional)
  • 1/2 teaspoon nutmeg (optional)
  • Freshly ground pepper
  • 2-3 cloves of garlic, finely chopped
  • 1 tablespoon full of chopped nuts
Method:
  1. In a saucepan, combine the chicken thighs with the onion, carrot, celery, salt and pour 1.5 litters of water.
  2. Put to simmer over medium heat until the meat is simmering.
  3. Once boiled, place the thighs in a casserole with 1 cup of coffee from the boiling liquid and place in the preheated oven at 200 ° C.
  4. Meanwhile drain the juice from the vegetables. Melt the butter over low heat and fry the flour over low heat, stirring constantly until it becomes light brown.
  5. Add the sweet pepper powder, mix and then gradually add the boiling liquid, stirring constantly so that no grains form. Stir until it starts to thicken.
  6. Add nutmeg, chilli peppers, minced garlic, nuts and mix.
  7. Put the porridge in the casserole and put it back in the oven until the thighs have turned cheeks and become creamy on top, about 25 min.

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