slow cooked chicken legs with peas and artichoke

I really thought that by now you would have seen all of the delicious things my mother prepared for us when she was visiting. I planned on posting more frequently, but life got in the way as it tends to do when it comes between me and this space. I get busy, or the kids fall asleep so late I'm too tired to think or even write coherently. But I'm here now and I promise you will get them all this week. All three that are left. So expect the company.

Here, we have a lovely one-pot meal: chicken legs with peas and artichoke. I usually make countless variations of this for Shabbat: some kind of chicken with some kind of vegetable. All you need is a side of rice or couscous. Easy enough and definitely tasty. 

I especially like the soft texture of the peas and artichoke and the understated tangy flavor the latter adds. The seasoning is simple, yet the combination is wonderful.

 

Try this for a weeknight meal, or a special dinner. It's light yet hearty and the recipe is one I think you'll come back to often.

(fyi: fennel or zucchini are other favorite substitutes)






chicken legs with peas and artichoke

ingredients

1lb chicken drumsticks, with skin
2 cups frozen peas, rinsed
1 cup frozen artichoke bottoms, rinsed and sliced
1 onion, sliced
1/4 cup olive oil
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon pepper
cilantro, for garnish

directions

In a wide pan, heat olive oil on medium heat and saute the onion until translucent. Add the drumsticks and panfry them on each side until they are golden in color. Sprinkle 1/2 teaspoon of salt. Add the peas, artichoke and enough boiled water to almost cover the mixture. Bring everything to a boil and season with the turmeric, salt, and pepper. Let it boil for 9-10 minutes, cover and reduce to a simmer. Cook until most of the liquid has evaporated, about 25-30 minutes. Garnish with cilantro before serving hot. Pairs well with rice or couscous.