One-Pan Chicken Drumsticks With Rice And Beans

• 8 chicken drumsticks
• 2 1/2 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper
• 3 Tbsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 tsp. ground cinnamon or cumin
• 1 tsp. ground turmeric, curry powder, or ground coriander
• 1/2 cup white rice (any type except for sticky rice)
• 1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed
• 1/2 cup dried fruit, such as currants, raisins, cherries, or cranberries (optional)
• 1/2 tsp. crushed red pepper flakes (optional)
• 1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil, and/or dill

1. Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
2. 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.
3. 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 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. 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.
4. Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

chicken, kosher salt, freshly ground black pepper, extravirgin olive oil, onion, ground cinnamon, ground turmeric, white rice, chickpeas, dried fruit, red pepper, tender herbs

Taken from www.epicurious.com/recipes/food/views/one-pan-chicken-drumsticks-with-rice-and-beans (may not work)