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–+ servings
Braised Chicken Drumsticks with Potatoes and Chickpeas in a white skillet with a wooden spoon
5 from 2 votes

Braised Chicken Drumsticks with Potatoes and Chickpeas

Makes: 5 people
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Braised chicken drumsticks with chickpeas and potatoes—an easy, one-pot dinner with just 20 minutes of prep. Perfect for busy weeknights!
Recipe by Dalya Rubin

Ingredients
 

  • 10 chicken drumsticks, bone-in and skin-on
  • 3 tablespoon avocado oil, separated
  • 1 medium diced onion
  • 4 thinly sliced garlic cloves
  • 2 medium cubed russet potatoes, peeled/cut into small cubes
  • 1 red bell pepper (cut into 2" strips)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup canned or frozen peas, drained
  • 2 teaspoon garlic powder
  • 2 teaspoon paprika
  • 1 ½ teaspoon Kosher sea salt, divided
  • 1 ½ cups vegetable broth
  • 1 tablespoon tamarind paste
  • 2 teaspoons garlic chili sauce
  • ¼ teaspoon ground black pepper

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Instructions
 

  1. Season chicken on all sides with 1 teaspoon salt.
  2. In a large skillet with high sides heat 2 tbsp avocado oil over medium-high. Sear the 10 chicken drumsticks 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.
  3. To the now empty pan, add 1.01 tbsp avocado oil, 1 medium diced onion, 4 thinly sliced garlic cloves, 2 medium cubed russet potatoes, 1 red bell pepper (cut into 2" strips), 1 (15-ounce) can chickpeas and 1 cup canned or frozen peasSaute for 10 minutes over medium heat.
  4. Add the 2 tsp garlic powder, 2 tsp paprika, 1 ½ tsp Kosher sea salt, ¼ teaspoon ground black pepper, 1 ½ cups vegetable broth, 1 tablespoon tamarind paste and 2 teaspoons garlic chili sauce. Bring to a boil over medium-high heat, then reduce to a simmer (on medium-low heat).
  5. Place the chicken drumsticks into the pan and spoon over the liquid.
  6. 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.
  7. 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.

Nutrition

Serving: 1serving, Calories: 443kcal, Carbohydrates: 28g, Protein: 31g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 139mg, Sodium: 548mg, Potassium: 896mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1252IU, Vitamin C: 52mg, Calcium: 49mg, Iron: 2mg

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