2-3 servings

• 2 tablespoons olive oil
• 6 chicken drumsticks
• 1 shallot, peeled and sliced
• ¼ tsp (or several shakes) ground cumin
• Red pepper flakes
• ¼ cup chicken stock (2 cubes)
• ½ cup orange juice
• Large handful chopped parsley

Brown the Chicken

Preheat oven to 350F. On the stove, heat oil in an oven-proof skillet.   Brown drumsticks on all sides; remove to the side.

 

Make the Sauce

Drop sliced shallot into pan and stir to brown.    Add cumin and red pepper flakes, stir, then add juice and stock to pan and deglaze.   As liquid begins to bubble, stir in parsley.

Bake

Set drumsticks into liquid and transfer pan to oven.   After 20 minutes, turn drumsticks over and return to oven.  After another 20 minutes, turn a second time and return to oven.   After a third 20 minutes, turn and return to oven for five more minutes, then serve.   Drumsticks should be brown and liquid have reduced to a thick savory glaze.