for 4 person

Spices

2 tsp	cinnamon
½ tsp	nutmeg
½ tsp	ground cloves
½ tsp	pepper
1 ½ tsp	salt
8	chicken thighs

Chicken

2	onions
3	garlic cloves
30 g	ginger
2 tbsp	olive oil
4	cardamom pods
3	bay leaves

3 ½ dl

chicken bouillon

Rice

250 g	basmati rice
50 g	yellow lentils
1 tbsp	olive oil
some	saffron threads (approx. 350 mg)

Topping

2 tbsp	sultanas
1 tbsp	rose water
4 tbsp	flaked almonds

Crispy chicken

1 tbsp

olive oil

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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