Cabbage

Ingredients for 4 servings:

• 2 kg chicken leg(s)
• 3 cubes of meat broth
• 2 onions
• 1 tbsp cardamom
• 1 cinnamon stick(s)
• 1 kg rice
• 4 tomatoes
• 3 garlic cloves
• 1 lime(s)
• 1 Pepper
• 1 tbsp turmeric
• 1 tsp nutmeg
• ½ tsp white pepper
• ½ tsp black pepper
• 3 tbsp tomato paste
• 2 tbsp yogurt
• 2 tbsp vinegar
• 1 tbsp olive oil
• ½ tsp turmeric
• 1 tsp caraway powder
• ½ tsp curry
• 100 g almond(s), whole
• 50 g pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Cook the chicken thighs in the meat broth with a quartered onion, cardamom, and a cinnamon stick for about 20 minutes. Wash the rice, then let it stand in warm water for 30 minutes. Blanch the tomatoes, then rinse with cold water and peel off the skin. Chop them into the smallest possible cubes. Finely chop the second onion. Sauté the chopped onion in a saucepan, then add the tomatoes and crushed garlic and sauté, but do not let all the liquid evaporate. Squeeze the lime and add the juice, along with the hot chili peppers and turmeric, nutmeg, both types of pepper, and the caraway powder, and simmer everything for 4 minutes. When the meat is done, drain the broth. Rub the chicken thighs with a marinade made from tomato paste, yogurt, vinegar, olive oil, turmeric, and curry powder, and roast in the oven for 30-45 minutes until crispy. Drain the rice, add it to the tomatoes, and add chicken stock until the rice is covered, or the stock is about 1 cm above the surface of the rice. Bring to a boil and simmer over moderate heat for 30 minutes. Place the almonds in a small pot of water, bring to a boil, then refresh and peel off the skins. Fry in olive oil in a small pan until golden brown, then briefly toast the pine nuts. When the rice dish is ready, arrange everything on a large platter and scatter the nuts and meat on top.