Albanian Chicken and Salami (Pule dhe Sallam)


Albanian salami is a great way to give any dish a natural spice and extra texture. Usually, I would give it a quick fry and then add it to casseroles, but I tried this once, and now I enjoy mixing it with Chicken. This dish is quick, easy and simple to make with great flavors.

In Albania, salami is cheap and is often served as a side, slightly fried.


Albanian Chicken and Salami (Pule dhe Sallam)


Serves: 2 – 4 People

Cooking time: 1 hour 5 Minutes



  • 12 Chicken Drumsticks (Skinned)
  • 1 Red Onion (Quartered)
  • 1 White Onion (Quartered)
  • 2 Tbsp Rosemary
  • 16 Slices Salami
  • Olive Oil
  • Pepper



Add a small drizzle of olive oil onto the bottom of a flat casserole dish, I always use a ceramic dish as I find that the ingredients do not stick. Add the onions, chicken to the dish, season with pepper and rosemary. Add the slices of salami in between the chicken drumsticks. Drizzle olive oil over the top – for an added taste, try using garlic oil. Cook in the oven for 1 hour at 180 degrees, turning the chicken halfway through.



A sprinkle of Paprika can be used to give an extra punch.



The Albanian salami leaves the chicken with a subtle spicy taste if you use Spanish Chorizo the spice will be a lot stronger.

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