Ingredients

The following ingredients have 8 Servings
  • 16 chicken drumsticks
  • 1 large onion (diced)
  • 4 Tbsp. coconut oil
  • 2 cloves garlic
  • 2 large shallots
  • 1 cup organic coconut vinegar
  • 4 cups chicken broth
  • 2 cans diced tomatoes (drained)
  • ½ tsp. cinnamon
  • 2 tsp. salt
  • 2 tsp. black pepper
  • 1 6 oz Kalamata or Castelvetrano olives (drained)
  • 4 Tbsp. fresh rosemary

Instruction

  • Prepare the chicken drumsticks by laying on a tray; salt and pepper both sides (leave the skin on).
  • In a large deep pot or deep braiser, melt 2 Tbsp. of coconut oil on medium heat. Add the onion and cook for 3-4 minutes. Add in the garlic and shallots and cook another 2 minutes. Remove from the pan; set aside.
  • In the same pot, add the remaining 2 Tbsp. of coconut oil until hot and melted. Add the chicken drumsticks (you may need to do in 2 batches), skin side down, cooking 3-4 minutes; turn over and cook on the other side until golden brown.
  • Add in all the chicken drumsticks; pour in the coconut vinegar while the pan is hot. It will bubble and foam (which is why you need a deep pot); simmer for 2 minutes.
  • Pour in the chicken broth and tomatoes; add the cinnamon. Add in the reserved onion mixture and the cinnamon; season with salt and pepper.
  • Pour the drained olives over the top and add the fresh snipped rosemary. Cover and simmer on low heat for 2-3 hours, until the chicken is tender with a fork. Serve on top of rice, quinoa, or mashed potatoes.