Persian potato rice with chicken legs and mango-cucumber salad

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Directions

1. 1

   Wash chicken legs and pat dry. Mix 1 1/2 tsp salt, 1/2 tsp pepper, paprika and 2 tbsp oil. Rub chicken legs all around with it. Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Mix curry paste, 1 1/2 tbsp. oil and maple syrup. After about 40 minutes, spread the chicken legs with the spice paste

2. 2

   Put rice in lukewarm salted water, bring to the boil, simmer over low heat for about 6 minutes. Pour into a sieve and rinse thoroughly with cold water. In the meantime peel and wash the potatoes and cut them into slices of about 3 mm thickness

3. 3

   Put butter in a pot (bottom approx. 17 cm Ø), add saffron, heat up. Pour half of the butter into a small bowl. Add potato slices to the remaining butter in the pot. Spread the pre-cooked rice pyramid-shaped

4. 4

   Spread the rest of the saffron butter evenly over the rice and press a few holes into it with a wooden spoon. Wrap the lid of the pot tightly with a clean tea towel. Cover the pot with the lid (tea towel absorbs excess steam) and cook over a low to medium heat for 35-45 minutes.

5. 5

   In the meantime cut the mango from the stone. Peel and chop the flesh. Clean, wash and peel the cucumber, cut it in half lengthwise and cut into slices. Mix salt, pepper, vinegar and sugar. Fold in 2 tablespoons of oil. Mix mango, cucumber and vinaigrette

6. 6

   Put the rice briefly in cold water. Then turn over. Serve with chicken legs. Add salad

7. 7

   Preparation time approx. 1 hour 20 minutes

Nutrition Facts

KCAL
850 kcal

CARBS
59 g

FATS
51 g

PROTEINS
37 g