Not everyone has the time (not to mention the desire) to toil in the kitchen all day. Some of us prefer to sit in a café even on a holiday evening or Friday. But sometimes desires are one thing and needs are another, because evening will come and the household members will ask what’s tasty and what’s for dinner.
This recipe is especially for all those looking for shortcuts. Prepare a good marinade for the chicken drumsticks, combine in the pan rice and potatoes, and there you have both the main dish and the side dish. The potatoes and rice will get all the juices and fat from the chicken and will come out a delicacy on their own, and as for the chicken, no need to elaborate — you’re welcome to look at the picture.
Ingredients:
1 kg chicken drumsticks or thighs
1/4 cup olive oil
1/2 cup orange juice (juice from about two oranges)
2 crushed garlic cloves
1 rosemary sprig, leaves separated and finely chopped
2 tablespoons soy sauce
1/2 teaspoon dried chili (if desired)
3 tablespoons honey or silan
For the sides: 3 potatoes, peeled and cut into 6 wedges each
2 cups basmati rice (400 grams)
3 1/2 cups water (840 ml)
2 rosemary sprigs for garnish
Salt and pepper
Preparation instructions:
1. In a medium bowl, mix olive oil with orange juice, soy sauce, rosemary, chili, and honey. Season with salt and pepper.
2. Mix the chicken drumsticks in the marinade and transfer to the refrigerator until use.
Preheat the oven to 220 degrees.
3. Arrange the potatoes on the pan, pour the rice over them, pour in the water, arrange the chicken pieces and the remaining marinade on top, and sprinkle salt and pepper on top. Cover with parchment paper and aluminum foil and seal tightly.
4. Bake for an hour or until the rice and potatoes soften. Remove the paper and continue baking for about 20 minutes, or until the chicken and rice are golden.
Remove from the oven, sprinkle rosemary, and serve.
In collaboration with Sugat