Fasolakia with lemon and herb chicken drumsticks
Prep time: 25 minsTotal time: 
Fasolakia with lemon and herb chicken drumsticks
Fasolakia – green beans stewed with tomatoes and herbs – is a Greek mezze favourite. We’ve paired it with herby chicken drumsticks for a hearty dinner
Prep time: 25 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 4 tbsp olive oil, plus extra to drizzle
- 1 onion, thinly sliced
- 4 garlic cloves, crushed
- 1 tsp ground cumin
- 4 tsp dried oregano
- 1 x 400g tin plum tomatoes
- 700ml hot vegetable stock* (made using 1 stock cube)
- 200g fine green beans, trimmed
- 400g new potatoes, halved or quartered depending on size
- 1 x 1kg pack chicken drumsticks
- zest of 1 lemon, plus wedges to serve
- 1 x 30g pack flat-leaf parsley, stems and leaves roughly chopped
Step by step
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For the fasolakia, heat 2 tablespoons of olive oil in a large pan over a medium heat, then cook the onion for 5-7 minutes until softened, stirring regularly. Add the garlic, cumin and half the oregano, then cook for a further minute until fragrant. Tip in the plum tomatoes, breaking them up with the back of a wooden spoon, then add the stock, green beans and potatoes. Season to taste and simmer for 35 minutes until the mixture has slightly thickened and the potatoes are cooked through.
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Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6 and arrange the chicken pieces on a large baking tray. Rub with 2 tablespoons of olive oil, the remaining oregano, the lemon zest and half the parsley. Season generously and bake for 25-30 minutes or until golden and cooked through.
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Divide the fasolakia among lipped plates and serve with the chicken drumsticks and lemon wedges. Scatter over the remaining parsley and finish with an extra drizzle of olive oil.
*Check your stock is gluten-free, if required.
