Chicken Legs with Curry Rice – Taschina
Ingredients for four people:
4 chicken legs
2 cups long grained rice (c. 280g)
½ tin pineapple chunks
4 cups chicken stock (boiling)
1 tablespoon curry
Soak raisins in warm water.
Boil chicken legs, remove meat from bones and divide into small pieces.
Fry almonds in butter till brown
Mix chicken meat, raisins, pineapple cubes, curry, salt and half the almonds.
Cover the bottom of a pan with a third of the rice.
Spread half the chicken mixture over the rice.
Then the second third of the rice on top, followed by the second half of the chicken meat.
Finally add the rest of the rice, and pour the boiling chicken stock carefully over everything.
DO NOT STIR!
Cover pan and bring to the boil quickly, allow to cook gently at a very low heat for
Turn onto a large plate, scatter almonds on top.
Serve with yoghurt or tomato/cucumber salad – and enjoy it!
Jalil “the peace cook” hopes you enjoy your meal. Salam!