Recipes from Pilgrim's Kitchen

• 2 pounds bone-in, skinless drumsticks
• 2 teaspoons olive oil
• 1 medium red onion, sliced
• 1 cup basmati or long grain rice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon fennel seeds
• 2 lemons, thinly sliced, seeds removed
• 1/2 cup green olives, sliced
• 1 14.5-ounce can chicken broth
• 1 cup dry white wine
• 2 tablespoons lemon juice

Reduce heat to very low; cover the skillet tightly and let simmer for 35 to 45 minutes, until the rice and lemon slices are tender and the chicken is cooked through (meat thermometer should register 170 degrees F.). Serve immediately. Serves 4.