Spiced Drumstick and Rice Pilaf

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   In a large bowl, combine the chicken drumsticks with olive oil, paprika, cumin, salt, orange zest, and half of the orange juice. Mix well to coat the drumsticks evenly.

3. 3

   Heat a large oven-safe skillet or pan over medium-high heat. Sear the drumsticks for 2-3 minutes on each side until lightly browned.

4. 4

   Remove the drumsticks and set aside. In the same pan, add the basmati rice and toast for 1 minute, stirring constantly.

5. 5

   Add the chopped tomatoes to the rice and stir for another minute.

6. 6

   Pour in the remaining orange juice and 400ml of water. Stir to combine, scraping up any browned bits from the pan.

7. 7

   Nestle the seared drumsticks on top of the rice mixture.

8. 8

   Cover the pan with a lid or foil and transfer to the preheated oven. Bake for 30 minutes.

9. 9

   Remove the cover and bake for an additional 10 minutes, or until the chicken is cooked through and the rice is tender.

10. 10

    Let the dish rest for 5 minutes before serving. Fluff the rice and serve the drumsticks on top, garnished with extra orange zest if desired.