Bacon-Wrapped Chicken Thighs with Saffron Rice
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- Ingredients
- 350 grams Basmati rice
- 4 scallions
- 2 carrots
- 2 Tbsps butter
- 800 milliliters Chicken broth
- 1 sm can Saffron (0.1 grams)
- salt
- freshly ground peppers
- 8 Chicken legs
- 8 slices Bacon
- 2 Tbsps vegetable oil
- coarsely chopped cilantro (for garnish)
Preparation steps
1.
Rinse the rice in a colander and drain. Rinse, trim and cut the scallions into rings. Peel the carrots and finely chop. Sauté the vegetables in butter briefly. Pour in the broth and sprinkle with the saffron. Season with salt and pepper, cover and let simmer gently for about 25 minutes.
2.
Rinse the chicken thighs and pat dry. Remove bones and season with pepper. Wrap the chicken in the slices of bacon. Secure with toothpicks and saute on all sides in a skillet in hot oil over medium heat. Deglaze with some water and cook covered over low heat until done, about 10 minutes.
3.
Season the rice to taste and transfer to serving plates. Remove the toothpicks from the chicken thighs and place on top of the rice. Serve garnished with cilantro leaves.
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