One Pan Chicken with Rice and Beans

Make Mondays a one-pan meal day!

Serves: 4
Time: 50 minutes
Recipe by: Thando Manyoni


8 chicken drumsticks
3 tbsp olive oil
1 onion, finely chopped
1 tsp ground cumin
1 tsp turmeric
1 tbsp mild curry powder
2 tsp Spanish smoked paprika
1 tsp cayenne
½ cup basmati rice
1 cup chicken stock
1 can chickpeas, drained and rinsed
½ cup dried cranberries
Handful Italian parsley, chopped
¼ cup mint, chopped


Season drumsticks on all side with salt and pepper. Heat the oil in a large deep skillet over medium heat, cook the chicken until golden brown on all sides. Remove from the pan and set aside. Add the onion to the skillet and saute for a minute. Add the spices and saute for a minute and add the rice. Stir to coat. Add chicken stock and stir to combined. Add the chickpeas, cranberries and season with salt. Arrange the chicken pieces back into the skillet and bring the liquid to a boil. Immediately reduce the heat to low, cover, and cook until rice is tender and chicken is cooked through 20-25 minutes. Remove from the heat and fluff rice with a fork, then scatter herbs over.

Chefs Tip: The sweetness of dried fruit pairs beautifully in this dish, with the cranberries, you could add currants, raisins, cranberries or apricots

1 thought on “One Pan Chicken with Rice and Beans”

  1. Good morning team. The recipe ingredients are repeated twice. No method…. please rectify. Have a great

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