This is a recipe I make often despite the fact it calls for saffron. It happens to be one of the delicacies I make due to my children's heritage. It is a Persian recipe, and I still receive the saffron from in-laws visiting from abroad. There have been times that I've run out of saffron and replaced it with turmeric. It tastes just as good. Should you want to try the saffron, you can purchase it at many grocers, like Publix, for around $5. It lasts quite awhile allowing you to make this dish many times.
There is something about the way this dish is cooked, slow simmered, that brings out the flavors when it is topped on rice. There are rarely leftovers in the refrigerator after a day due to its intense flavor. It can be had cheap when chicken legs are on sale for 59 cents a pound. I use Basmati rice, but regular will also produce good results. Try this Middle Eastern recipe for a unique addition to your daily fare. Most ingredients can be found at little or no cost if you dig through your food pantry.
4 whole chicken legs
1/4 tsp. Saffron crushed (Use Turmeric instead)
2 tsp. salt
1/2 tsp pepper
1 tab. oil
1 onion chopped fine
4 cloves of garlic
4 cups of cooked
Basmati or regular rice
Add oil to a large saucepan. Set heat at med./low
to simmer the following ingredients. Place onions, garlic, and saffron in the
pan. Stir and simmer 5 min. Add legs of chicken and top with 1 tsp. salt, and
1/4 tsp. pepper. Cook for 15 min. with a tight fitting lid. Chicken broth will
begin to accumulate giving you an awesome sauce. Turn chicken legs and top with
the remaining salt and pepper. Cook an additional 15 min. Ladle on top of
freshly cooked rice. Be sure to add enough broth so that rice has great
flavor.
There is something about the way this dish is cooked, slow simmered, that brings out the flavors when it is topped on rice. There are rarely leftovers in the refrigerator after a day due to its intense flavor. It can be had cheap when chicken legs are on sale for 59 cents a pound. I use Basmati rice, but regular will also produce good results. Try this Middle Eastern recipe for a unique addition to your daily fare. Most ingredients can be found at little or no cost if you dig through your food pantry.
4 whole chicken legs
1/4 tsp. Saffron crushed (Use Turmeric instead)
2 tsp. salt
1/2 tsp pepper
1 tab. oil
1 onion chopped fine
4 cloves of garlic
4 cups of cooked
Basmati or regular rice
Add oil to a large saucepan. Set heat at med./low
to simmer the following ingredients. Place onions, garlic, and saffron in the
pan. Stir and simmer 5 min. Add legs of chicken and top with 1 tsp. salt, and
1/4 tsp. pepper. Cook for 15 min. with a tight fitting lid. Chicken broth will
begin to accumulate giving you an awesome sauce. Turn chicken legs and top with
the remaining salt and pepper. Cook an additional 15 min. Ladle on top of
freshly cooked rice. Be sure to add enough broth so that rice has great
flavor.
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