Smoky Citrus Chicken With Saffron Rice Pilaf - cooking recipe

Ingredients
    12 None chicken drumsticks
    1 None lemon, finely grated zest and juice
    1/2 None orange, finely grated zest and juice
    2 tbsp olive oil
    1 tbsp maple syrup
    2 cloves garlic, crushed
    1 tsp dried chili flakes
    1 tsp dried oregano
    1 tsp smoked paprika
    None None Saffron pilaf
    1 tbsp olive oil
    1 None onion, finely chopped
    1 None red pepper, seeded, chopped
    1/2 cup long-grain rice
    3 cups chicken stock
    1 None pinch saffron threads
    None None chopped parsley, to serve
    None None lemon wedges, to serve
Preparation
    Arrange drumsticks in a large shallow, non-metallic dish.
    To make the marinade for the smoky citrus chicken, combine all ingredients in a bowl. Rub all over chicken. Cover and chill for at least 2 hours.
    When ready to cook, preheat oven to 350\u00b0F. Bake chicken for 40-45 mins, until juices run clear when thickest part is pierced with a skewer.
    Meanwhile to make the rice pilaf, heat oil in a large saucepan on high. Saute onion and pepper for 4-5 mins, until tender. Add rice, stirring to coat grains.
    Stir in the stock and saffron and bring to a boil. Reduce heat to very low. Simmer, tightly covered, for 10 mins. Remove from heat. Set aside, covered, for 5 mins. Fluff rice with a fork and sprinkle with parsley. Serve rice with chicken and lemon wedges.

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