- 1 tsp. salt
- a little pepper
- 1 onion, finely chopped
- 1 tbsp. peanut oil
- 4 dl water
- 2 clove of garlic, finely chopped
- 2 bay leaves
- 1 cinnamon stick
- 2 red chilli, insides removed, finely chopped
- 1 tbsp. rum
- 1 tsp. ground coriander
- 200 g long-grained rice
- 1 tsp. turmeric
- a little ground cloves
- 2 tbsp. forest honey or treacle
- 1.2 kg chicken legs
- 1 tin red kidney beans (approx. 200 g), rinsed, drained
Combine the oil and remaining ingredients including the clove powder and mix well. Use to coat the chicken pieces and place them on an oven tray lined with baking paper,
Bake for approx. 15 mins. in the centre of an oven preheated to 200°C. Reduce heat to 150°C and cook for about another 40 mins.
Heat the oil and sauté the onions and garlic. Add the rice, cook while stirring until translucent. Add the spices and briefly continue to cook. Add the water all at once and bring to the boil. Reduce the heat, salt the rice, cover and simmer for approx. 15 mins. over a medium heat until all the liquid has been absorbed. Remove the cinnamon and bay leaves. Mix the beans into the rice and gently heat.
Serve the chicken alongside.
- 1h 35 Preparation/cooking time: ca. 40m + Bake: ca. 55m
- Servings For 4 people
- Nutrition 626 Kcal