1 large onion, thinly sliced
6 fingerling potatoes, peeled
2 cups cracked emmer (you can substitute with einkorn)
4 cups water
2-3 tablespoons ghee or butter, melted (can use avocado oil instead)
1 generous teaspoon sea salt
6-12 chicken drumsticks, skin-on, bone-in
Preheat the oven.
✔️In a baking pan or a cast-iron saucepan, combine the onions, potatoes, and emmer, then add the water, butter, and salt and mix to combine. Place the drumsticks on top of that. Cover with foil and bake for 2 hours at 400°F. Give it a gentle swirl halfway through cooking.
✔️On the stovetop (the authentic way of making)
✔️Cover the drumsticks with 5-6 cups water, bring to a boil, remove the scum, lower the heat, partially cover and cook for 35-40 minutes. Take the drumsticks out and strain the broth. Add the emmer and potatoes to a pot with 4 cups of strained chicken broth. Add salt and stir. Bring to a boil, cover, lower the heat and cook for 40-50 minutes until the emmer is soft and tender.
✔️Sauté the onions in ghee or butter until golden brown.
✔️When the emmer is almost ready, pour the sauteed onions over. Give a gentle stir. Immerse the drumsticks into the pilaf (you can remove the skins). Cover and continue cooking until the emmer is ready.
✔️Serve with pickled veggies.