Put some water to boil for the green peas. Add 1 tsp salt. When it comes to the boiling point add the peas and let them cook for 8-10 minutes.Wash and dry the chicken drumsticks. Brown them on all sides in a large enough frying pan with 5 tbsp cooking oil. Set aside.Chop the onion and slice 1 garlic clove. Saute them in a cooking pot until the onion starts to color. Add the canned tomatoes. Stir and leave to cook 10 minutes.
Add 2 ladles of peas water and season with salt and pepper. Add the chicken to the sauce and some water if necessary. Stir and let the chicken completely cook for about 20-25 minutes.
When the meat is done, drain the peas water and add the green peas to the pot. Add the freshly chopped dill and the second garlic clove (optional). Stir gently and let all cook together another 5 minutes.Turn off the flame and serve with your favorite bread and fresh salad or pickles. Top with sour cream and more fresh dill.Cover the pot with a lid and keep in the fridge up to 3 days.