John Myers
Ingredients for 4 servings:
- 400 g rice, Turkish
- 550 ml water
- some salt
- 4 chicken legs
- some salt and pepper
- Fat for frying
- 1 tsp salt
- ½ tsp pepper
- ½ tsp Pul Biber
- 1 tsp thyme
- 3 small onions
- Oil for frying
- 1 tsp sweet paprika powder
- 5 tbsp olive oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Wash the rice thoroughly, soak it in warm water for about 30 minutes, and add a little salt. Wash the chicken thighs, dry them, and season them with salt and pepper on both sides. Brown them in a pan on both sides. Then add 400 ml of boiling water to the browned chicken and simmer with the lid closed for about 30 minutes over very low heat. Mix the salt, pepper, pul biber, and thyme in a small cup. Peel and dice the onions and fry them in oil. Meanwhile, drain the water from the rice and add the rice to the onions, mixing well. Season to taste. Fry the rice for about five minutes, then add the broth from the chicken thighs. Place the rice in a baking tray or casserole dish and top with the chicken thighs. Mix the paprika powder with the olive oil, brush the chicken thighs with it, and bake in a preheated oven at 180 °C (top/bottom heat) for about 30 minutes on the middle rack. White bread or Turkish flatbread goes very well with this.
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