Ingredients
Tools
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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.