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
Flavoured stock
Chicken
Rice
To bake
How it's done
Flavoured stock
Bring the stock to the boil in a pan. Add the bay leaf, cardamom, cloves, star anise and saffron. Remove the pan from the heat, cover and leave to infuse for approx. 15 mins.
Chicken
Heat the oil in a frying pan. Salt the chicken, fry in batches for approx. 4 mins. on each side, set aside.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the butter in the same pan. Sauté the onion, garlic, celery and quince for approx. 5 mins. Add the rice, almonds and spices, cook briefly. Pour the flavoured stock into the pan through a sieve, bring to the boil, season with salt, return the chicken pieces to the pan.
To bake
Approx. 20 mins. (covered) in the lower half of an oven preheated to 180°C. Remove the lid and bake for a further 10 mins. Remove from the oven, squeeze the lemon wedges over the chicken, garnish with mint. Serve the chicken and rice with yoghurt.
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