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:
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Soak raisins in warm water.
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Boil chicken legs, remove meat from bones and divide into small pieces.
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Fry almonds in butter till brown
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Mix chicken meat, raisins, pineapple cubes, curry, salt and half the almonds.
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Cover the bottom of a pan with a third of the rice.
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Spread half the chicken mixture over the rice.
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Then the second third of the rice on top, followed by the second half of the chicken meat.
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Finally add the rest of the rice, and pour the boiling chicken stock carefully over everything.
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DO NOT STIR!
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Cover pan and bring to the boil quickly, allow to cook gently at a very low heat for
30-35 minutes.
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Turn onto a large plate, scatter almonds on top.
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Serve with yoghurt or tomato/cucumber salad – and enjoy it!
Jalil “the peace cook” hopes you enjoy your meal. Salam!