SPICY STEWED CHICKEN with SAFFRON RICE

Have a wonderful dinner like this from my kitchen 🙂
Preparation time 50 minutes
760 kcal

For 4 Persons

YOU NEED…….

For the rice:

* 350 g Basmati Rice
* 2 bay leaves
* 1/2 tsp salt
* 1/2 teaspoon saffron (saffran)

For the chicken:

* 1 kg Chicken Leg or 4 pcs.
* 50 g fresh Ginger
* 4 cloves of garlic
* 3 large Tomatoes
* 2-3 stalks of Parsley
* 5 tablespoons Peanut oil
2 tablespoons black peppercorns
3 bay leaves
4-5 tablespoons Lemon juice
salt

HOW TO…….

** Wash Rice thoroughly with warm water until the water runs clear, then drain.

** Heat oil in a pot. Cinnamon and bay leaves over medium heat, sauté about 1/2 minute. Add rice, about 700 ml of water and salt, bring to a boil and cook for about 10 minutes to leave open. Then stir in the saffron, remove the pot from the heat and cover and let the rice swell further 5 to 10 minutes.

** Meanwhile, rinse the chicken pieces, pat dry and peel off the skin if necessary. Meat rub with salt.

** Ginger and garlic and chop finely. Rinse tomatoes, clean and cut into pieces. Rinse parsley, shake dry and chop coarsely.

** Heat oil in a wide pot. Coarsely crushed peppercorns in a mortar. Bay leaves and pepper fry in hot oil, turning about 1/2 minute, then add the chicken leg and garlic and fry everything around.

** Parsley, tomatoes and ginger and add everything covered over medium heat simmer 15 to 20 minutes. Then remove the lid and cook until the liquid slightly reduced.

** Season with salt and lemon juice and serve with saffron rice. While hot you can also add salad according to your preferences! GUTEN APPITET 🙂