John Myers
Ingredients for 4 servings:
- 1 kg chicken leg(s) (separated thighs and drumsticks)
- 1 tbsp Dijon mustard
- 1 tbsp table horseradish
- 50 ml soy sauce
- 50 ml milk
- 2 cloves garlic
- a few stalks of parsley
- 1 cup rice, quick-cooking
- 2 cups water
- 1 m.-sized onion(s)
- 2 m.-sized carrot(s)
- 1 can of corn
- 3 tbsp oil for frying
- salt and pepper
- ½ tsp curry powder
- 1 cube of chicken stock, optional
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 30 minutes
Oven-baked chicken with a side dish of rice and corn kernels
First, a quick measurement: My cup has a volume of 250 ml. But you can use any other size cup; the important thing is the ratio of rice to water: 1:2. First, make a marinade from mustard, horseradish, milk, and soy sauce. Finely chop the parsley and crush the garlic using a garlic press, then stir it into the marinade. Pour the marinade over the chicken thighs in a bowl and coat them well, ensuring the chicken pieces are coated on all sides. Cover and let rest in the refrigerator for at least 1 hour. Finely dice the onion and fry in hot oil until translucent. Coarsely grate the carrots, add them to the onion, and sauté lightly. Drain the corn, add them to the pan along with the rice, and mix well. Stir in the salt, pepper, and curry powder. Long frying is not necessary; it is enough if all the ingredients are well blended. Pour the rice mixture into a baking dish. Arrange the chicken thighs on top. Dissolve a cube of chicken stock in the water and pour it into the dish. (The chicken thighs will initially “drown” in the stock, but that’s okay—the rice will absorb the liquid as it cooks, and the chicken will stay nice and tender.) Cover the casserole dish tightly with aluminum foil and place it in a preheated oven at 200°C. After about 30-40 minutes, remove the foil and leave the dish in the oven for another 15 minutes, until the thighs turn golden brown.
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