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Lemon chicken with saffron rice
Lemon chicken with saffron rice
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Prep Time:
70 minutes
Cook Time:
65 minutes
Total Time:
135 minutes
Ingredients:
  • 8 chicken drumsticks
  • 9.20 gm olive oil
  • 1 onion, finely chopped
  • 200.00 gm Basmati rice
  • 382.50 gm chicken style liquid stock
  • 1 lemon, rind grated, juiced
  • pinch saffron threads
  • 86.63 gm lemon juice
  • 36.40 gm olive oil
  • 40.00 ml rosemary leaves
Instructions:
  • Arrange the drumsticks in a spacious glass or ceramic dish.
  • Marinate the chicken by generously drizzling it with zesty lemon juice, fragrant oil, fresh rosemary, and a dash of pepper. Ensure the chicken is evenly coated by gently turning it. Cover and let the flavors meld in the refrigerator for a minimum of 1 hour, or up to 8 hours, remembering to turn it occasionally.
  • Preheat your oven to 180°C. Place the chicken along with the marinade in a roasting pan. Roast for 45 minutes, turning occasionally, until fully cooked.
  • Heat oil in a saucepan over medium heat. Sauté onion for 5 minutes until translucent. Stir in rice and cook for 1 minute. Add stock, lemon zest, juice, and saffron for a burst of flavor.
  • Cover and bring to a boil. Simmer on low heat for 12 minutes. Remove from heat and let stand for 5 minutes. Fluff the rice with a fork and serve with chicken.

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