Mediterranean Chicken Drumsticks

A style of cuisine that doesn’t get cooked often in my house is mediterranean. I’m not sure if its association to pasta and carbohydrate laden meals is the reason. In truth, Mediterranean meals are more often than not filled with fresh fish, meats, and vegetables. Pasta isn’t eaten with every meal, believe it or not.

So, I decided to use some of these flavours tonight to come up with a hearty healthy family meal. The qualities that I believe mediterranean cooking is all about. I have only just starting eating artichoke in the last couple of years, I’m so glad I did. If you have never tried it before, please give it a try. In this recipe the flavour is subtle.


I’d love to travel to the mediterranean some day and experience more of the traditional cooking styles from this region of the world, but for now I will have to let the food take me there.

Mediterranean Chicken Drumsticks (serves 4-6)

12 chicken drumsticks
2 tablespoons coconut oil
2 large shallots
3 garlic cloves
salt & pepper
1 fresh tomato*
1/2 cup sundried tomatoes
1 cup marinated artichokes
4 teaspoons capers
Zest and juice of half a lemon
1/2 cup chicken broth
1/4 cup coconut cream



  1. Preheat the oven to 175 degrees.
  2. Brown the chicken drumsticks in a medium hot pan with 1 tablespoon of the coconut oil. Making sure that each leg is browned on all sides.
  3. Once browned, remove and set aside in a baking dish. Arrange them so each leg is touching the bottom and they aren’t crowded. Season with salt and pepper.
  4. In the TM bowl add the shallots and garlic. Mince on speed 4-5 for 10 seconds. Scrape down sides and repeat until all evenly chopped.
  5. Add the coconut oil and sauté for 2 mins/100 degrees/speed 1.
  6. Add the fresh tomato and finely chop for 15 secs, or larger chunks.
  7. Add the artichoke hearts, capers, sundried tomatoes, lemon juice and zest, chicken broth, coconut cream and stir together on reverse/speed 1/30 seconds.
  8. Pour over the browned drumsticks in the baking dish. Spread over evenly.
  9. Bake for approx. 50 mins or until the drumsticks are cooked through. Mix the sauce around with the drumsticks several times through the cooking time, to ensure the sundried tomatoes don’t blacken too much.
  10. Serve over zucchini noodles, with steamed vegetables or a baked sweet potato.

*The one fresh tomato I use helps to create the sauce and adds a deeper tomato flavour to it.


Its an easy one to prepare, especially through the busy week. Or why not cook it up on the weekend and warm it through another night. Good news is that it also fits the Whole 30.

Do you have a favourite grain free mediterranean dish? Please give this recipe for Mediterranean Chicken Drumsticks a try and let me know what you think.

Brooke x


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s