One-Pan Chicken Drumsticks with Rice and Beans

Ingredients for One-Pan Chicken Drumsticks with Rice and Beans

• 8 chicken drumsticks

• 2 1/2 teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper

• 3 matskedar extra jungfruolivolja

• 1 onion, finely chopped

• 1 teaspoon ground cinnamon or cumin

• 1 teaspoon ground turmeric, curry powder, or ground coriander

• 1/2 cup white rice (any type except for sticky rice)

• 1 (425g) can chickpeas, white beans, black beans, or other beans, drained, rinsed

• 80g dried fruit, such as currants, raisins, cherries, or cranberries (optional)

• 1/2 teaspoons crushed red pepper flakes (optional)

• 1/4 cup coarsely chopped tender herbs, such as coriander, parsley, mint, basil, and/or dill

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

Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.

Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 300ml hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 teaspoons salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20–25 minutes.

Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

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