Instructions
- Set up your barbecue for direct cooking. Place a casserole dish (without lid) in the centre of the grill and add 2 tablespoons oil. Preheat on high for 10 minutes.
- Oil the drumsticks and season them with salt and pepper.
- Once the barbecue is preheated, leave the heat setting on high. Add the onions and garlic to the casserole dish and cook for 2 to 3 minutes, stirring occasionally. At the same time, add the chicken to the grill and cook for 2 to 3 minutes per side. Once you have turned the chicken, remove the casserole dish from the barbecue.
- Add the undrained tomatoes, stock and chicken drumsticks to the casserole and stir through.
- Turn your barbecue to the roast setting (add a convection tray and trivet if using a Q) using tongs and/or heatproof gloves. Place the lid on the casserole dish and place on the barbecue. Cook for 1 hour.
- Remove the casserole dish lid and cook until the chicken is tender and the sauce has reduced and thickened slightly, a further 25 to 30 minutes.
- Add the olives, parsley, and oregano and cook until heated through, a further 5 to 10 minutes.
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