Ingredients (6 servings):
Chicken Ingredients:
A few tablespoons vegetable oil
6 pieces of bone in chicken (I use drumsticks)
1 large yellow onion, chopped
2 cloves garlic, minced
1.5 tsp turmeric
0.25 tsp cinnamon
0.25 tsp nutmeg
0.25 tsp cardamom
0.25 tsp cumin
0.25 tsp coriander
0.25 tsp chili powder
2 tbsp tomato paste
6 dl chicken stock
0.5 of the saffron water (see below)
salt and pepper to taste
Saffron Water:
0.25 tsp of saffron, ground with a pestle and mortar
1 ice cube
Sprinkle the saffron in a small dish over the ice cube and allow the ice cube to melt. Set aside.
Rice Ingredients:
3 dl basmati rice (dry)
Half of the reserved saffron water
How to:
Chicken Directions:
Heat the oil over medium high in a large pot. Combine the spices and sprinkle a little on the chicken. Saute the chicken and onion in the oil until browned. Add the garlic and continue cooking for about 30 seconds. Add the remaining spices, tomato paste, half of the saffron water (reserve half for the rice!) and chicken stock. Simmer until chicken becomes very tender and sauce thickens and reduces. If the chicken gets done before the sauce is thick and reduced, then remove the chicken from the pot and continue simmering until the sauce is done.
Rice Directions:
Cook the rice according to the package directions.
Pour the rice into a serving bowl. In a separate bowl, combine 1 dl of the cooked rice with the reserved saffron water. Spread the saffron rice over the top of the rest of the rice.
