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Ingredients
Chicken Drumsticks with Saffron Rice
- 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
Preheat the oven to 200°C (approximately 400°F).
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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 1,121 cal. | (53 %) | ||
| Protein | 62 g | (63 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |