Capilano Cookbook - Flipbook - Page 11
CHICKEN LEG WITH
BARBERRY RICE
by Khaghan Restaurant
SERVING
1
TIME 1 HOUR
INGREDIENTS
• 2 whole chicken legs
with thighs attached,
room temperature
• 1 chopped onion
• 1 tbsp tomato paste
• 1 chopped green
pepper
• 2 tbsp olive oil
• 10 g kosher salt
• 10 g turmeric
• 10 g freshly ground
black pepper
• 1 cup rice
• 2 tbsp saffron
• 2 tbsp barberries
• 1 lemon slice, for
garnish
• Freshly chopped
parsley, for garnish
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INSTRUCTIONS
CHICKEN LEG
1. Fry chopped onion
with oil in a pan until
golden brown.
2. Add washed and
patted-dry chicken leg
to pan and roast on
medium heat for about
5 minutes.
3. Add tomato paste and
green pepper. Roast on
medium heat for about
5 minutes.
4. Add salt, turmeric, and
black pepper.
5. Pour 1 cup of water into
the pan.
6. Cook chicken legs on
medium heat for 20–25
minutes.
7. Garnish with freshly
chopped parsley and
lemon slice.
BARBERRY RICE
8. Soak rice in water and
add 1 tbsp of salt. Leave
it for 1 hour.
9. Add 1 cup of boiled water
in a pan and pour the
soaked rice into the pan.
10.Let the rice boil for 10
minutes and then drain
semi-cooked rice with
a colander.
11. To make crispy rice
(tahdig), pour oil in pan
and add all the rice.
Cook for 40 minutes.
12. When the rice is
cooked, mix saffron
and barberries with rice
for decoration (and for
the yummy taste!).
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