Delicious, aromatic and easy-to-make dish that requires simple ingredients, minimal efforts, and will be ready in less than an hour.
Ingredients:
Olive oil 3-4 tablespoons
Chicken drumsticks – 6-8 pc. (2 pounds/ 800g)
Orzo pasta - 2 cups
White wine - 1/3 cup
Onion – 1 medium size, peeled and chopped
Garlic - 1 clove minced plus 2-3 more cloves crushed
Salt and pepper – to taste
Sumac – 1 tsp.
Smoked paprika – 1 tsp.
Ground coriander – 1 tsp.
Thyme - 1-2 sprigs
Chopped cilantro or parsley for serving if desired.
Cooking instructions:
Step 1
Combine salt, pepper, coriander, smoked paprika and sumac. Marinate chicken drumsticks in half of this mixture and one tablespoon of olive oil in a large sealable plastic bag or in a bowl. Seal and shake the bag (or stir in the bowl) to coat the chicken pieces evenly. Set aside for 15-30 minutes, or refrigerate up to overnight.
Step 2
Heat the olive oil in a large cast iron skillet set over medium high heat (you can use Dutch oven as well). When the oil is shimmering, add the chicken and sear on all sides until golden-brown, about 10-12 minutes total. Remove the chicken from the skillet and set aside.
Step 3
Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Add minced garlic and wine and bring it to a simmer. Cook for 2-3 minutes to reduce alcohol.
Step 4
Add broth or water to the skillet and bring it to a boil. Add orzo and stir. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes.
Top with the chicken legs, remaining spices, thyme and crushed garlic, cover with a lid or foil. Continue cooking on low hit until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, about 15-20 minutes more, depending on the size of your drumsticks.
Remove from the heat, keep the skillet covered for 5 more minutes, then serve with fresh cilantro or parsley.
Delicious!
❤️❤️❤️