Spiced Up Chicken

A one pot wonder

2 chicken legs

2 1/2 tsp salt

1 tsp fresh ground pepper

3 Tbsp olive oil

1 onion, chopped fine

1/2 tsp cinnamon

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp curry powder

1/2 tsp ground coriander

1/2 cup brown basmati rice (other rice is cool but whatever)

15 oz can of chickpeas, drained and rinsed

1/3 cup dried cranberries

crushed red pepper flakes to taste

1/4 cup chopped parsley

How to do it

Season chicken with salt and pepper. Heat oil in deep skillet on medium-high. Add chicken and cook about 10 minutes. Turn it halfway through so the skin gets nice and golden brown. Transfer chicken to a plate.

Add onion and spices to the now-fatty skillet and cook until it smells amazing, about 1 minute. Add rice and stir so it’s covered in onion and spices. Add 1 1/4 cups of hot water, then stir in chickpeas, cranberries, red pepper flakes, and a little salt. Mix it all up. Add the chicken back to the skillet and tuck it into the mess like it’s a sleeping baby. Reduce heat to low, cover the skillet, and cook until rice is tender (30-35 minutes, or until it tastes done).

Turn it off, let it rest for five minutes while you set the table, fluff up the rice and add the parsley. Voila! You are done and only have to wash one pan.