John Myers
Chicken on Fruity Saffron Rice in Roman Pot …
The perfect chicken on fruity saffron rice in roman pot … recipe with a picture and simple step-by-step instructions.
- 2 fresh Chicken legs
- 1 teaspoon Oil
- 1 teaspoon Salt and pepper
- 1 teaspoon Poultry seasoning
- 7 small Shallots cut in half
- 100 g Kumquat fresh
- 2 tablespoon Chopped almonds
- 100 g Rice parboiled
- 100 ml White wine
- 300 ml Chicken broth
- 1 portion Saffron
- 1 half a teaspoon Paella seasoning
- 1 stem Fresh smooth parsley
- 1st preparation: water the römertopf thoroughly; Rinse the chicken thighs with cold water and pat dry again, cut through the joint and brush with half a teaspoon of oil (so that the spices stick better), then sprinkle with pepper, salt and poultry seasoning; Peel shallots and cut in half lengthways; wash and slice the kumquat, removing the stone; Mix the chicken broth with the saffron and paella seasoning.
- Preparation 2: first place the shallots in the Römertopf, then spread the kumquat over it and sprinkle the almonds with the rice. Place the seasoned chicken pieces on top and pour in the wine and the broth. Don’t worry if the dish looks “soupy” now; the rice soaks up all the liquid and is how it should be in the end!
- Close the Römi with the lid and place in the cold oven. Set a temperature of 200 degrees and cook for 60 minutes. Then remove the lid, powder the meat again with poultry seasoning and put it in the stove for another 10 to 15 minutes to brown (without the lid).
- Arrange on plates and enjoy garnished with parsley !!
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