These Braised Chicken Drumsticks with Potatoes and Chickpeas are a simple 20-minute meal you can throw together and simmer on the stovetop that everyone will love! This healthy chicken recipe is packed with protein, made in one pot, and perfect for an easy weeknight dinner the whole family will love.
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Easy Braised Chicken Leg Recipe
- Only 1 pan and 20 minutes of prep needed, then simmer away!
- Has the most flavorful sauce from tamarind paste, slightly spiciness from garlic chili sauce and slight Moroccan flavors from the peppers, chickpeas and other spices.
- Naturally gluten free & diary free!
Looking for more weeknight dinner recipes? My One-Pot Chicken Quinoa is the perfect one pot meal. And if you want a fast and fun side dish, my Cucumber Radish Salad is a great choice.
Ingredients for braised chicken legs
- Chicken drumsticks - I recommend bone-in skin-on drumsticks for this recipe, but you can also use chicken thighs and cook a bit longer.
- Avocado oil - My favorite oil for searing since it is a healthy fat that has a high smoke point.
- Onion & Garlic - these are the base aromatics that give this dish depth of flavor.
- Russet potatoes, red bell pepper, peas - This vegetable combination adds much flavor to the dish, and healthy carbs.
- Chickpeas - Canned is always easiest! Chickpeas add even more protein to this recipe.
- Spices: garlic powder, paprika, sea salt, pepper
- Vegetable broth - Choose a good quality vegetable broth since it will add lots of flavor to the sauce of the recipe.
- Condiments - tamarind paste/puree & garlic chili sauce - these two ingredients are the secret to an incredible dish that is packed with umami and slightly tangy & spicy flavor.
Instructions
Step 1: Season chicken with salt. Sear the chicken in a wide pot in avocado oil until golden.
Step 2: Transfer the partially cooked chicken to a plate.
Step 3: Chop up all your veggies (potato, pepper, onion and garlic).
Step 4: Sauté the vegetables together along with the chickpeas and peas.
Step 5: Mix in the garlic powder, paprika, ½ teaspoon salt, broth, tamarind paste and chili sauce.
Step 6: Add the seared chicken back into the pan and spoon over the liquid so it covers the chicken a bit.
Step 7: Cover the pan and simmer for 30 minutes. Uncover the pan and baste the chicken with the cooking liquid and cook for another 20-30 minutes uncovered.
Step 8: Turn off the heat and let cool for 10 minutes before serving.
Serving suggestions
- Garnish with chopped fresh parsley.
- Serve this braised chicken dish on top of cooked white rice or brown rice and spoon extra liquid over the chicken and rice.
- You may also like to pair it with a bright and vibrant cucumber salad on the side!
Tips for making braised chicken thighs
- Let the chicken sear for a full 5 minutes in the pan before trying to turn over, otherwise the skin can stick to the pan if it's not seared enough and ready to turn.
- If the bottom of your pan begins to burn or food sticks, you can add a bit more broth and scrape at the bottom of the pan to release food that got stuck.
Make ahead instructions
You can make the whole dish a day ahead—just store it in the fridge and reheat gently on the stove over medium-low heat. The flavors only get better with time!
Storing leftovers
- You can freeze this braised chicken for up to 2 to 3 months—just let it cool first and store it in a freezer-safe container. Thaw overnight in the fridge, then reheat gently on the stove.
- Keep in mind the potatoes may get a little softer, but the dish still tastes amazing.
Reheating
- Warm leftovers in a pot over medium-low heat, giving it a stir now and then.
- Add a bit of broth or water if the vegetable mixture needs more moisture to heat up.
- You can also pop a single serving in the microwave, heating in short bursts and stirring as you go.
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Braised Chicken Drumsticks with Potatoes and Chickpeas
Ingredients
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Instructions
- Season chicken on all sides with 1 teaspoon salt.
- In a large skillet with high sides heat 2 tablespoons of the oil over medium-high. Sear the chicken skin side down for 5 minutes or until golden brown, not fully cooked. Flip and cook for 2 minutes on the other side. Transfer the chicken to a plate and set aside.
- To the now empty pan, add 1 more tablespoon of oil, onions, garlic, potatoes, peppers, chickpeas and peas and saute for 10 minutes over medium heat.
- Add the garlic powder, paprika, ½ teaspoon salt, broth, tamarind paste and chili sauce. Bring to a boil over medium-high heat, then reduce to a simmer (on medium-low heat).
- Place the chicken drumsticks into the pan and spoon over the liquid.
- Cover the pan and simmer for 30 minutes. Uncover the pan and baste the chicken with the cooking liquid and cook for another 20 minutes uncovered.
- Turn off the heat and let cool for 10 minutes before serving.
Test Kitchen Notes
- Serve over cooked white or brown rice.
- This dish is actually excellent made a day ahead and is even better when the chicken sits in the liquid mixture overnight.
- I wouldn't call this a spicy recipe, but there is a tad bit of spice. If you love spicy food, add 1 or 2 tablespoons garlic chili sauce. If you are not into spicy food, follow the directions as-is.
- You can easily make this recipe with 8 drumsticks if you prefer (the recipe calls for 10) -- and no need to make any changes to the recipe.
- You can swap the chicken drumsticks for 8 chicken thighs instead. You may need to cook them a bit longer when covered so that they cook through entirely.
- Chicken should reach at least 160°F on an instant read thermometer when ready.
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