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
Persian Rice with Chicken, Cashews and Raisins
Persian Rice with Chicken, Cashews and Raisins

Instructions

  1. Mix the ingredients together from ginger to pepper, brush the chicken legs with them and marinate covered in the refrigerator for a few hours.
  2. Preheat the oven to 180 degrees and bake the chicken legs on the tray for 40 minutes.
  3. Meanwhile cook the rice according to the instructions on the packet.
  4. 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.
  5. Serve with the chicken legs.

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