Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Spices
Chicken
Rice
Topping
Crispy chicken
How it's done
Spices
Mix the cinnamon with all the other ingredients up to and including the salt, rub half of the mixture onto the chicken. Set aside the remainder of the spice mix.
Chicken
Preheat the oven to 60°C. Warm the tray and plates.
Peel the onions, garlic and ginger, roughly chop the onions, puree everything with the oil until smooth. Heat the onion paste in a frying pan, cook for approx. 5 mins. Add the spice mix, cardamom and bay leaf, cook briefly.
Turn up the heat, add the chicken, fry for approx. 5 mins. on each side. Pour in the stock, bring to the boil, cover and simmer for approx. 15 mins. Remove the chicken, keep warm, set aside the liquid.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well. Heat the oil in a pan, add the rice and lentils, cook briefly. Pour in the reserved liquid, bring to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Mix the saffron into the rice with a fork.
Topping
Mix the sultanas with the rose water, leave to stand for approx. 5 mins. Toast the raisins and flaked almonds in a frying pan for approx. 5 mins., stirring occasionally, set aside.
Crispy chicken
Heat the oil in the same frying pan, remove the chicken from the oven, fry (skin side down) for approx. 5 mins. until crispy, turn and fry for a further 2 mins. Serve the chicken with the rice, add the topping.
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