One-Pan Chicken Drumsticks with Rice and Beans

• 8
  chicken drumstick
• 2.5 tsp
  kosher salt , divided
• 1 tsp
  black pepper , freshly ground
• 3 tbsp
  extra-virgin olive oil
• 1
  onion , finely chopped
• 1 tsp
  ground cinnamon , or cumin
• 1 tsp
  ground turmeric , or curry powder, or ground coriander
• 0.5 cup
  white rice , any type except sticky rice
• 15 oz
  chickpeas , drained and rinsed; or white beans, black beans, or other beans
• 0.5 cup
  dried fruit , such as currants, raisins, cherries, or cranberries (optional)
• 0.5 tsp
  crushed red pepper flakes (optional)
• 0.25 cup
  tender herbs , coarsely chopped, such as cilantro, parsley, mint, basil, and/or dill

1. 1

   Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.

2. 2

   Heat oil in a large deep-sided skillet over medium-high heat.

3. 3

   Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total.

   ⏱ 10 min
4. 4

   Transfer chicken to a plate.

5. 5

   Add onion, cinnamon, and turmeric to the fat in the skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute.

   ⏱ 1 min
6. 6

   Add rice and stir to coat.

7. 7

   Add 1 1/4 cups hot water, scraping up browned bits from the pan, then stir in chickpeas, dried fruit (if using), red pepper flakes (if using), and remaining 1/2 tsp. salt.

8. 8

   Nestle chicken back into the skillet and bring liquid to a boil.

9. 9

   Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through.

   ⏱ 22 min
10. 10

    Remove from heat and let sit 5 minutes.

    ⏱ 5 min
11. 11

    Fluff rice with a fork, then scatter herbs over the top.

https://www.epicurious.com/recipes/food/views/one-pan-chicken-drumsticks-with-rice-and-beans

Epicurious, by Anna Stockwell