Heat the olive oil in a large saucepan over medium–high heat.
Brown the chicken drumsticks for 4 minutes, then transfer to a plate.
Add the celery, tomato paste, 250 ml (1 cup) water and salt to the pan and stir to combine. Return chicken to pan, cover and simmer for 30 minutes.
Add the taro and lemon juice to pan. Shake the pan, don’t stir, to settle taro.
Add 750 ml (3 cups) water, shake the pan again, then simmer, covered, for 40 minutes or until taro is tender and chicken is cooked through.
Serve with black olives, feta and green salad.


  • 60 ml (¼ cup) olive oil
  • 6 chicken drumsticks, skinless
  • 2 cups chopped celery
  • 2 tbsp tomato paste
  • 1 tbsp salt
  • 750 g taro, peeled, finely chopped
  • juice of 1 lemon