Zutaten
Hähnchenschenkel1 kilogram
Basmati-Reis2 cup
Öl4 tablespoon
Salz1 teaspoon
Safran1 teaspoon- Small onion1 piece
Lorbeerblatt1 leaf
Gewürznelke1 piece- Cinnamon stick1 stick
- Black peppercorns0
Soße3 tablespoon
Zitrone2 piece- Ground saffron1 teaspoon
Wasser5 cup- Barberry3 tablespoon
Olivenöl1 teaspoon
Zucker0 pinch
Schritte
- 1
In a pot over heat, heat the oil, add the chicken thighs with the spices and brown the chicken slightly.
5 MinBenötigte Werkzeuge:
Topf - 2
Cover the pot and let it simmer for half an hour to steam, then remove the spices.
30 Min - 3
Mix the sauce ingredients except for the lemon, then add to the chicken, and let it cook until the chicken is done.
5 Min - 4
Add the lemon and let it cook for another 5 minutes.
5 Min - 5
Cook the rice with salt and water for 20 minutes until done, then add the soaked saffron and cover the pot for 10 minutes.
20 Min - 6
Serve the rice on a plate and serve hot.
5 Min - 7
Optional: Sauté the barberry in olive oil and sugar for one minute over medium heat and serve with the rice.
1 Min
Nährwertangaben
Hähnchenschenkelpro 100gBasmati-Reispro 100gÖlpro 100gSalzpro 100gSafranpro 100gLorbeerblattpro 100gGewürznelkepro 100gSoßepro 100gZitronepro 100gWasserpro 100gOlivenölpro 100gZuckerpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.