Chicken Drumsticks with Saffron Rice

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Chicken Drumsticks with Saffron Rice
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
1121
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,121 cal.(53 %)
Protein62 g(63 %)
Fat60 g(52 %)
Carbohydrates81 g(54 %)
Sugar added2 g(8 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E8.7 mg(73 %)
Vitamin K17.4 μg(29 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin32.7 mg(273 %)
Vitamin B₆0.9 mg(64 %)
Folate48 μg(16 %)
Pantothenic acid3.2 mg(53 %)
Biotin12.2 μg(27 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C12 mg(13 %)
Potassium942 mg(24 %)
Calcium60 mg(6 %)
Magnesium130 mg(43 %)
Iron6.6 mg(44 %)
Iodine4 μg(2 %)
Zinc6.3 mg(79 %)
Saturated fatty acids15.1 g
Uric acid425 mg
Cholesterol264 mg
Complete sugar3 g

Ingredients

for
4
For the chicken legs
2 garlic cloves
8 Chicken legs (each about 140 grams)
2 Tbsps lemon juice
1 tsp Tomato paste
6 Tbsps olive oil
Curry powder
salt
fresh cracked peppers
vegetable oil (for the baking dish)
2 sprigs fresh rosemary
2 tsps honey
1 tsp butter
For the rice
400 grams white Rice (such as basmati)
5 Saffron
salt
parsley (for garnish)
1 lemon
How healthy are the main ingredients?
olive oilhoneyTomato pasterosemarygarlic clovesalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Peel garlic cloves and finely chop. Rinse the chicken drumsticks and pat dry. Season well with salt and pepper. Mix chopped garlic with lemon juice, tomato paste, olive oil and a little curry powder. Brush chicken legs with the marinade and place in a greased baking dish with about 150 ml of water. Rinse rosemary, remove leaves and sprinkle over chicken. Bake for about 30 minutes, basting occasionally.

3.

Place the rice in a pot with twice the amount of water. Bring to a boil, add saffron threads and stir well. Season with salt and cook until the rice is soft, about 30 minutes.

4.

Mix butter with the honey and spread on chicken legs. Increase oven temperature to 250°C (approximately 475°F). Bake for about 5 minutes. Serve the rice and chicken legs on a plate. Garnish with parsley and lemon wedges.