Smoky Citrus Chicken With Saffron Rice Pilaf - cooking recipe
Ingredients
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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
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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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