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Chicken and Chickpea Rice Pilaf

"This began with a everyday rice pilaf recipe that simply increased to consist of various beans and meats. Eventually this became my favored combination. The rice turns crispy and crunchy while completed right, with just the right amount of spice to maintain you going again for more. This is a quite time-eating and hard work-extensive dish, however after trial and errors, in addition to a little private touch, it will become a delicious weekly dependancy."

Ingredients :

1 tablespoon butter
1 tablespoon vegetable oil
1 onion, diced
1 (15 ounce) can chickpeas, drained
1 cup long-grain brown rice
6 bird drumsticks
2 teaspoons salt, divided
2 teaspoons floor black pepper, divided
2 teaspoons ground cayenne pepper, divided
1 teaspoon dried thyme
2 cups chicken broth

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H29M

Preheat the oven to 425 tiers F (220 ranges C).
Melt butter with oil in a massive saucepan over low heat. Add onion; cook and stir till translucent, 7 to ten mins. Add chickpeas and prepare dinner till heated thru, three to 5 minutes. Add rice; cook dinner and stir until translucent and lined in oil, 4 to 5 minutes. Remove from warmth.
Season drumsticks with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper.
Heat a big solid iron skillet over medium-excessive warmness. Cook drumsticks till pores and skin is golden brown and crispy on all facets, about 10 minutes. Transfer to a plate.
Pour hen broth into a deep saucepan and produce to a boil. Season with last salt, black pepper, and cayenne pepper; add thyme. Reduce warmth to a simmer.
Transfer chickpea-rice combination to an oven-evidence forged iron skillet. Pour within the chook broth and mix. Place drumsticks on top and cover skillet tightly with aluminum foil.
Bake within the preheated oven till rice is soft, 30 to 40 minutes. Remove aluminum foil, increase oven temperature to 450 stages F (230 tiers C); preserve baking until rice is crispy on pinnacle, 10 to fifteen mins greater.

Notes :

There are many approaches to alter this recipe to make it your own. I like mine with some spicy curry powder, chili powder, or Cajun seasoning at instances. Depending on your spice tolerance, regulate the cayenne as necessary to flavor.
If you do no longer have an oven-succesful solid iron skillet, you may use a baking dish rather.

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