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Ingredients
Chicken and Zucchini
- Ingredients
- 4 Chicken legs (about 180 grams or 6 ounces)
- 3 onions
- 3 garlic cloves
- 4 Tbsps sunflower oil
- 3 Tbsps chopped parsley
- 1 tsp ground Cumin
- ⅕ gram Saffron
- salt
- peppers
- 2 Tbsps vegetable oil
- 500 grams diced Tomatoes (canned)
- 200 milliliters Chicken broth
- 250 grams Long grain rice
- 2 Zucchini
- 2 yellow Bell pepper
- 250 grams chickpeas (canned)
- 2 Tbsps raisins
Rinse chicken drumsticks and pat dry. Peel onions and garlic, finely dice and mix with oil in a bowl. Add parsley and cumin. Soak saffron in 1 tablespoon hot water. After 10 minutes, add to oil.
Slide 1/3 of seasoning under skin of chicken legs, 1/3 on top of skin and keep the rest. Cover chicken legs and marinate overnight in refrigerator. The next day, season with salt and pepper and cook in a roasting pan with oil. Mix tomatoes with broth and remaining seasoning. Add to pan and season with salt and pepper.
Cover and simmer for 25 minutes over low heat. Meanwhile, cook rice in 500 ml (approximately 2 cups) boiling salted water for 20 minutes. Rinse, trim and dice zucchini into 2 cm (approximately 3/4 inch) pieces. Rinse bell peppers, cut in half, remove seeds and dice into 2 cm (approximately 3/4 inch) pieces.
Mix zucchini, bell peppers, chickpeas and raisins. Add to chicken legs and cook for an additional 20 minutes. For the last 5 minutes, boil uncovered over high heat. Spread rice in bowls and serve with chicken legs and vegetables on top.