Persian Rice with Chicken, Cashews and Raisins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 teaspoon ½ ginger powder
- 1 chilli pepper (s)
- 1 teaspoon paprika powder
- 0.5 teaspoon ½ salt
- 2 tablespoon oil, neutral
- 0.5 teaspoon ½ black pepper
- 8 chicken drumstick (s)
- 2 sachets rice, (parboiled)
- 1 carrot (s)
- 100 g cashew nuts, (chili cashews)
- 3 tablespoon raisins
- Cinnamon powder
- Coriander powder
- Saffron powder
- 100 ml chicken broth, hot
Print Recipe
Pin Recipe Instructions
- Mix the ingredients together from ginger to pepper, brush the chicken legs with them and marinate covered in the refrigerator for a few hours.
- Preheat the oven to 180 degrees and bake the chicken legs on the tray for 40 minutes.
- Meanwhile cook the rice according to the instructions on the packet.
- Grate the carrots and fry them in a little butter. Mix the chicken stock with the chilli cashews, raisins, cinnamon, coriander and saffron, add to the carrots and fold in the rice.
- Serve with the chicken legs.
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