Mediterranean Chicken
8 large chicken drumsticks (about 2 1/4 pounds)
1 large onion
1 medium-size tomato
1/4 cup pimento-stuffed olives
1/4 cup Kalamata olives
olive or salad oil
2 TBs all-purpose flour
2 tsp Signature Spices Mediterranean Rub
1 14 1/2-ounce can stewed tomatoes with onion, celery, and green pepper
1 tsp salt
2/3 cup cornmeal
Remove skin and fat from chicken drumsticks. Dice onion and tomato. Cut each
pimento-stuffed olive in half. Remove pits and coarsely chop Kalamata olives. In nonstick
12-inch skillet over medium heat, in 1 TB hot olive or salad oil, cook onion until tender. Remove
onion to bowl.
On waxed paper, mix flour and 1 tsp Mediterranean Rub; use to coat chicken drumsticks. In
same skillet, in 1 TB additional hot olive or salad oil, cook chicken drumsticks until lightly
browned. To skillet with chicken, add stewed tomatoes, 1 tsp Mediterranean Rub,
pimento-stuffed olives, Kalamata olives, diced tomato, onion, and 1/2 cup water; heat to boiling.
Reduce heat to low; cover and simmer 20 minutes or until juices run clear when chicken is
pierced with a knife. Meanwhile, prepare polenta: In 3-quart saucepan over high heat, heat salt
and 3 1/2 cups water to boiling. With wire whisk, gradually stir in cornmeal, beating constantly
until mixture is very thick. Reduce heat to low; simmer 1 minute, stirring constantly. On 4
dinner plates, serve chicken drumsticks with sauce along side of polenta.
