Chicken Legs with Curry Rice – Taschina

Ingredients for four people:

4 chicken legs
2 cups long grained rice (c. 280g)
200g almonds
150g. raisins
½ tin pineapple chunks
4 cups chicken stock (boiling)
1 tablespoon curry
Butter

      Method:

•        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

    30-35 minutes.

  • 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!