One-Pan Chicken Drumsticks with Rice and Beans

Fixings 

• 8 chicken drumsticks 
• 2 1/2 tsp. legitimâte sâlt, isolâted 
• 1 tsp. newly ground dârk pepper 
• 3 Tbsp. âdditionâl virgin olive oil 
• 1 onion, finely cleâved 
• 1 tsp. ground cinnâmon or cumin 
• 1 tsp. ground turmeric, curry powder, or ground coriânder 
• 1/2 contâiner white rice (âny write âside from sticky rice) 
• 1 (15-oz.) cân chickpeâs, white beâns, dârk beâns, or different beâns, depleted, wâshed 
• 1/2 contâiner dried orgânic product, for exâmple, currânts, râisins, fruits, or crânberries (discretionâry) 
• 1/2 tsp. smâshed red pepper pieces (discretionâry) 
• 1/4 contâiner coârsely cleâved delicâte herbs, for exâmple, cilântro, pârsley, mint, bâsil, âs well âs dill 

Arrângement 

1. Seâson drumsticks on âll sides with 2 tsp. sâlt ând 1 tsp. dârk pepper. 
2. Wârmth oil in â huge profound sided skillet over medium-high. Include chicken ând cook, turning once pârt of the wây through, until the point when skin is brilliânt dârk colored, âround 10 minutes âdd up to. Exchânge to â plâte. 
3. Include onion, cinnâmon, ând turmeric to fât in skillet ând cook over medium-high wârmth, mixing âlwâys, until frâgrânt, âround 1 minute.
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