Ingredients Jump to Instructions ↓

  1. Ingredients (serves 8)

  2. 2 tablespoons vegetable oil

  3. 4 (2kg) Inghams turkey drumsticks

  4. 2 large brown onions, chopped

  5. 4 garlic cloves, crushed

  6. 2 tablespoons ground cumin

  7. 1 tablespoon ground coriander

  8. 1/4 teaspoon chilli powder

  9. 2 x 400g cans diced tomatoes

  10. 2 gluten-free chicken stock cubes, crumbled

  11. 1/3 cup gluten-free cornflour

  12. 2 x 400g cans kidney beans, drained, rinsed

  13. Fresh coriander leaves and steamed rice, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a 7cm deep, 25x32cm (base) roasting pan over medium-high heat. Cook drumsticks, 2 at a time, turning, for 5 to 6 minutes or until browned. Transfer to a large dish.

  2. Heat remaining oil in roasting pan. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin, coriander and chilli. Cook for 1 minute or until fragrant. Add tomato, stock cubes and 4 cups cold water. Bring to the boil. Return drumsticks, turn to coat. Cover tightly with foil. Bake for 2 hours 30 minutes or until drumsticks are tender.

  3. Remove from oven. Increase oven to 220°C/200°C fan-forced. Transfer drumsticks to a large baking dish. Place cornflour in a bowl. Stir in 1/3 cup tomato mixture. Add to pan. Stir to combine. Remove skin and bones from turkey. Using 2 forks, shred meat. Return meat to pan with kidney beans. Bake, uncovered, for 30 to 40 minutes or until slightly thickened. Serve mixture with rice and coriander.


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