Careme

Instructions

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1. 1.

   Remove and discard the skin from 1½ pounds chicken drumsticks, pat dry, and season all over with 1¾ teaspoons fine sea salt. Let stand while you prepare the vegetables.

2. 2.

   Peel 12 ounces carrots and cut into 1-inch pieces. Peel and finely dice 4 ounces yellow onion. Mince 2 cloves garlic and grate 1 teaspoon frozen baby ginger.

3. 3.

   Whisk ¼ cup unsalted smooth peanut butter with 1½ cups warm water in a bowl until smooth.

4. 4.

   Heat 1 tablespoon neutral cooking oil in a heavy, medium pot over medium-high heat. Add the seasoned drumsticks and brown for 8 minutes, turning occasionally; they will finish cooking in the sauce. Transfer to a plate.

5. 5.

   Reduce the heat to medium. Add the diced onion and cook for 4 minutes, stirring and scraping up the browned bits. Stir in the following and cook for 1 minute:

   • The minced garlic
   • The grated ginger
   • 2 tablespoons tomato paste
   • ¼ teaspoon cayenne pepper
   • ½ teaspoon ground black pepper

   Keep stirring so the tomato paste and spices do not scorch.

6. 6.

   Gradually stir in the peanut mixture, then add the chopped carrots and the remaining ¾ teaspoon fine sea salt. Return the browned drumsticks and their juices to the pot. Bring to a gentle simmer, cover partially, and simmer gently for 25–30 minutes, stirring along the bottom occasionally, until the carrots are tender and the chicken reaches 175°F near the bone. Add water a few tablespoons at a time if the sauce threatens to catch.

7. 7.

   Remove from the heat and stir in 2 teaspoons apple cider vinegar. Divide the drumsticks and carrots between two shallow bowls and spoon the peanut sauce generously over them.

Want more detail? See the temperature guide.