Chicken Drumsticks with Sweet Potato Fries, Quinoa, Mexican Beans and Salad

Credit: Flickr / xmascarol

Serve your chicken drumsticks with simple sides like a salad, quinoa and Mexican beans

Add salad, quinoa, Mexican beans and sweet potato fries to these chicken drumsticks to create a meal the whole family will love

The ingredients for this meal are staples around our house. But they might not be in yours. Take a look at the list before planning your meal. This meal feeds a family of four – if you are big eaters, increase the amounts.

Ingredients

• Quinoa: Pronounced Keen wah, quinoa is a great alternative to rice and the ratio of water to quinoa is the same: 1 cup quinoa to 1 cup water (See Nutritional Benefits of Quinoa). Some people find it bitter but if you put the quinoa in a saucepan and add water, then let it sit for a half hour or so, the bitterness will go away. 

• Pinto Beans: One of the most inexpensive forms of protein. They are also high in cholesterol-lowering fiber. They are mottled in colour, like a Pinto Horse, but change to a pinkish tinge once cooked. You can buy them dried or canned. For this meal, I buy canned San Remos Pinto Beans, which adds a little Mexican spice. 

• Sweet Potatoes: Considered a food with superpowers. They have a whole alphabet of vitamins in them, including B6, C, and D, as well as iron, magnesium and potassium. All that and they are delicious.

• Chicken Drum Sticks: Quick to cook and easy to eat. Adding them to this meal makes leftovers a possibility – but that depends on how hungry everyone is. I usually buy about a pound of free range drummettes. You can get them at Apollo Chicken on the Drive or Famous Foods on Kingsway.

• Salad: Your choice. I get lazy here and just put some lettuce and radishes in a bowl.

Instructions

1. Preheat oven to 375. Scrub and then cut 3 sweet potatoes in half and then into strips, like french fries. Place in bowl and drizzle about 1/4 cup of oil on them and add seasonings. I use garlic powder and paprika. Place on cookie sheet.
2. Place chicken drummettes in a big bowl and add 1/4 cup oil and seasonings as you did with the sweet potatoes. Put in pan and place in oven. Put timer on for 15 minutes.  Then put sweet potatoes in the oven. Cook for 25 more minutes while doing the next steps.
3. Make the quinoa –  one cup quinoa to two cups water. Cook on medium high heat until it boils and then turn down to a simmer, cover and cook until all the water is absorbed.  About 15 minutes.
4. Open the can of beans and pour beans and water from can into frying pan. Warm over low heat.
5. Brown the sweet potatoes and chicken drummettes under broiler for about 5 – 7 minutes. Be sure to watch if you are not used to cooking with the broiler. Things burn easily.
6. Serve with salad and salsa if you have it.

Teresa Goff is a freelance writer and broadcaster. As the mother of one very allergic boy and one very energetic boy, she has learned how to make food out of nothing at all while playing lego and doing two art projects at once.