Summary

Ingredients

• 4 medium potato (s), halved
• 4 carrot (s), halved or third depending on size
• 4 chicken legs
• 8 medium onion (s), quartered
• 6 clove (s) garlic, halved
• 2 liters chicken broth or vegetable broth
• 1 can saffron
• 2 lemon (s), squeezed
• Turmeric to taste
• 2 cup rice
• Almond (s), donated
• Raisins, washed beforehand
• salt and pepper
• oil
• butter

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Instructions

1. Heat the oil and a pinch of butter in a large saucepan and briefly fry the chicken legs in it until they are browned, then remove them again, season with salt and pepper.
2. In the same saucepan, sauté the quartered onions until they are lightly browned but not dark. Add the garlic and sweat for about half a minute.
3. I always add a teaspoon of sugar to the onions, but it doesn`t have to be.
4. Then add the carrots, potatoes and browned chicken thighs to the onions and garlic in the saucepan and pour in the broth so that everything is well covered. Add the saffron and turmeric, put the lid on and let everything simmer for about half an hour (until the vegetables are soft). Then add the lemon juice to taste and briefly bring to the boil again. Season to taste with salt and pepper.
5. For the rice:
6. Toast the almonds in a small pan, set aside.
7. Bring a large saucepan with plenty of salted water to the boil, add the previously washed rice (preferably Basmati) when the rice is boiling, wait six minutes and drain the rice again through a sieve.
8. Put a tablespoon of butter in the saucepan and place back on the plate, when the butter has melted, put the rice on top again, form a well in the middle and add the raisins with the almonds (amount as desired). Put a folded tea towel or two layers of kitchen paper on top of the pot and put the lid on top. Let steam on a low level for 20 minutes - this will make the rice nice and fluffy. If you want a crispy rice crust on the bottom of the pot, you should initially leave the pot with the rice and butter on high for about 2 minutes and only then switch it to low.
9. When the rice is ready, mix the rice, almonds and raisins with a fork.
10. When everything is ready, put one chicken leg each in a soup plate, add potatoes and carrots and pour on the broth.
11. Fill the almond and raisin rice into small bowls and serve.
12. It is a somewhat unusual soup for German performances, but the slightly sour broth and the slightly sweet almond-raisin rice complement each other perfectly and the saffron gives it a fine note. The many onions (must be!) And the garlic in the chicken broth will put any cold on the run!