marinate the Chicken Drumsticks
In a bowl combine Chicken Drumsticks, salt, pepper, ground cumin and one tablespoon of olive oil. Massage the marinade into the chicken for a few seconds. Set aside.
Sear the chicken
Place a skillet with two tablespoons of olive oil over high heat. Add the chicken drumsticks and sear them on all sides until the skin is beautifully golden brown. It will take approx. 16 - 18 minutes, depending on the size of the chicken drumsticks. Preheat your oven to 200 °C / 390 °F.TipAt this point the chicken drumsticks are done yet, we will continue the process of cooking in the oven.
Add the chickpeas and herbs
Transfer the seared chicken legs from the skillet to a plate. Place the skillet back over medium-high heat. Add the diced spring onion, cooked chickpeas, diced garlic cloves, chili, bay leaf, and lemon zest. Cook for about 2 - 3 minutes, stirring occasionally.
Pour the white wine and freshly squeezed lemon juice to the skillet with the chickpeas. Bring the mixture to a boil, so that the alcohol evaporates completely. Scrape the bottom of the pan regularly to include all those amazing aromas from the cooking into your sauce. Cook for about 2 minutes, then add the frozen peas and chicken stock or water. Bring to a boil again, then immediately reduce the heat to medium-low.
oven baked chicken drumsticks
Arrange the chicken with the skin looking up in an even layer on top of the chickpeas and vegetables. Don't forget to add all those amazing juices that are on the plate. Cover with a lid (or with a layer of baking paper and aluminum foil - make sure it doesn't touch the food). Place in the preheated oven and cook for 35 - 40 minutes (depending on the size of the chicken drumsticks) at 190 °C / 375 °F. After about 15 minutes of cooking in the oven, remove the lid and cook for another 20 - 25 minutes. Add the asparagus (cut on larger chunks) to the chicken drummies 5 minutes before the dish is finished.
Divide the chickpeas, vegetables, and sauce between six plates. Add one oven baked chicken drumstick to each plate. Optionally sprinkle with chopped parsley or chopped tarragon. You can also sprinkle with a few chopped toasted almonds. Serve as soon as possible, enjoy.