Lemon chicken with saffron rice

Lemon chicken with saffron rice

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The ingredient of Lemon chicken with saffron rice

  1. 8 chicken drumsticks
  2. 2 teaspoons olive oil
  3. 1 onion, finely chopped
  4. 1 cup Basmati rice
  5. 1 1/2 cups Massel chicken style liquid stock
  6. 1 lemon, rind grated, juiced
  7. pinch saffron threads
  8. 1/3 cup lemon juice
  9. 2 tablespoons olive oil
  10. 2 tablespoons rosemary leaves

The instruction how to make Lemon chicken with saffron rice

  1. Place drumsticks into a large shallow glass or ceramic dish.
  2. Make marinade Drizzle chicken with lemon juice, oil, rosemary and pepper. Turn to coat. Cover. Refrigerate for at least 1 hour, or up to 8 hours, turning.
  3. Preheat oven to 180u00b0C. Transfer chicken and marinade to a roasting pan. Cook for 45 minutes, turning occasionally, or until cooked through.
  4. Meanwhile, heat oil in a saucepan over medium heat. Cook onion for 5 minutes. Add rice. Cook, stirring, for 1 minute. Add stock, lemon rind, juice and saffron.
  5. Cover. Bring to the boil. Reduce heat to low. Cook for 12 minutes. Remove from heat. Stand for 5 minutes. Stir rice with a fork. Serve with chicken.

Nutritions of Lemon chicken with saffron rice

fatContent: 561.889 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent:

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