4 garlic cloves, crushed 6cm piece of ginger, grated
2 long red chillies, seeded, finely chopped, plus extra slices to serve (optional)
1 tablespoon Chinese five spice
1 teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon ground turmeric
2 tablespoons fish sauce
2 tablespoons brown sugar
1 onion, halved, sliced
2 carrots, halved lengthways, cut into 2cm pieces
8 pitted dates
400g can peeled tomatoes
3 cups chicken stock
Steamed rice, coriander leaves, to serve
Method
Heat oil in a heavy based casserole pan or slow cooker. Cook drumsticks for 2–3 minutes each side, until browned.
Remove from pan. Add garlic, ginger, chilli, five spice powder, cinnamon, coriander and turmeric.
Cook, stirring for 1 minute, until fragrant. Add fish sauce and sugar. Cook for 1 minute, until sugar dissolves.
Return drumsticks to the pan and turn to coat in spice mixture. Add onion, carrots, dates, tomatoes and stock. Bring to the boil.
If using a slow cooker, cover and slow cook for 4 hours alternatively, preheat oven to 150°C or 130°C fan-forced. Cover pan with a lid or foil and bake for 3 hours, until turkey is very tender.
Top with coriander leaves and extra chilli, if using.
