Braised Chicken Drumsticks with Potatoes and Chickpeas
Braised chicken drumsticks with chickpeas and potatoes—an easy, one-pot dinner with just 20 minutes of prep. Perfect for busy weeknights!
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Servings: 5 people
Calories: 443kcal
Equipment
- 1 large & wide skillet with high sides
Ingredients
- 10 chicken drumsticks bone-in and skin-on
- 3 tablespoon avocado oil separated
- 1 medium onion medium dice
- 4 garlic cloves thinly sliced
- 2 medium russet potato peeled and 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
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.
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