Time of preparation: 40 min
2 portions
chicken drumstick and thighs (2 of each)
2 tbspoons of oil
1/3 of onion, chopped
1 cube of chicken stock
50-100mL of boiling water
1 tbspoon of ground saffron
chives and parsley
ground pepper
Heat up the oil (medium heat) and add the onion and the chicken parts. Let it fry a bit for about a minute (be careful not to burn the onion) and add the boiling water and the chicken stock. Lower the hit, cover the pan and let it cook for 15 minutes.
Turn over the chicken parts and add the saffron, chives and parsley. Cover it up and let it cook for another 20 t0 30 minutes. If the sauce is too thick or too low, you can add a bit more water. The chicken parts don't need to be covered up in water, for they will cook with the steam and heat of the small amount and produce a delicious sauce.
Serve with white rice covered with spoons of the chicken sauce.
2 portions
chicken drumstick and thighs (2 of each)
2 tbspoons of oil
1/3 of onion, chopped
1 cube of chicken stock
50-100mL of boiling water
1 tbspoon of ground saffron
chives and parsley
ground pepper
Heat up the oil (medium heat) and add the onion and the chicken parts. Let it fry a bit for about a minute (be careful not to burn the onion) and add the boiling water and the chicken stock. Lower the hit, cover the pan and let it cook for 15 minutes.
Turn over the chicken parts and add the saffron, chives and parsley. Cover it up and let it cook for another 20 t0 30 minutes. If the sauce is too thick or too low, you can add a bit more water. The chicken parts don't need to be covered up in water, for they will cook with the steam and heat of the small amount and produce a delicious sauce.
Serve with white rice covered with spoons of the chicken sauce.
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