Oriental chicken with vermicelli rice

Name: Oriental chicken with vermicelli rice
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 small onions; 4 Chicken legs (approx. 150 g each); 3-4 Tbsp + 1 tsp olive oil; 3 Stem(s) Oregano; 6 Stem(s) Thyme; 1-2 TEASPOONS Sesame seed; 1 TEASPOON Sweet peppers; 1/2 TEASPOON Salt; 1 Bay leaf; 1 tchbsp curcuma; 1 pinch ground saffron; 100-150 ml Poultry broth; 200 g Basmati rice; 30 g vermicelli; 1 TEASPOON Butter; 50 g Beberitzen; 1 TABLESPOON demerara sugar; 1 pinch ground cinnamon; 150 g Greek cream yoghurt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Pistachio kernels

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 small onions
4 Chicken legs (approx. 150 g each)
3-4 Tbsp + 1 tsp olive oil
3 Stem(s) Oregano
6 Stem(s) Thyme
1-2 TEASPOONS Sesame seed
1 TEASPOON Sweet peppers
1/2 TEASPOON Salt
1 Bay leaf
1 tchbsp curcuma
1 pinch ground saffron
100-150 ml Poultry broth
200 g Basmati rice
30 g vermicelli
1 TEASPOON Butter
50 g Beberitzen
1 TABLESPOON demerara sugar
1 pinch ground cinnamon
150 g Greek cream yoghurt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Pistachio kernels

Directions

1
Peel and finely dice the onions. Wash chicken legs, dab dry and cut through in the joints. Remove bones from the upper leg. Heat 1 tablespoon of oil in a frying pan. Fry the chicken legs in it until golden brown, turning them over, then take them out.
2
Wash the oregano and thyme, shake dry and pluck the leaves, except for 2 stems of thyme. Roast the sesame seeds in a pan without fat. Coarsely grind the leaves, sesame seeds, paprika powder and salt in a mortar.
3
Add 1-2 tablespoons of oil and mix to a thick paste. Spread chicken parts thinly with this paste.
4
Heat 1 tablespoon of oil in a frying pan. Sauté the onions until translucent, then stir in the bay leaf, turmeric and saffron. Deglaze with broth. Place chicken pieces on top and braise covered for 30-40 minutes.
5
Rinse rice under cold water. Heat 1 tsp. oil in a pot. Fry the vermicelli until golden brown, then add rice and about 400 ml water. Season with salt and boil up briefly. Cook rice and noodles on low heat for 15-20 minutes.
6
Heat butter in a frying pan. Roast barberries in it for 1-2 minutes until light, then add sugar and let it caramelize slightly. Add approx. 5 tbsp. water and some cinnamon and simmer until the water has evaporated.
7
Season yoghurt with salt, pepper and sugar. Roast the pistachios in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Mix yoghurt and pistachios briefly. Add barberries to the rice.
8
Arrange chicken pieces on the rice. Spread with some paste. Season the broth with salt and pepper and pour over the rice. Garnish with thyme. Add yoghurt.