Saffron chicken | Milkbottle

Saffron chicken

Middle East

Saffron chicken legs with pointed cabbage and chickpeas

Saffron chicken legs with pointed cabbage and chickpeas

4 portions

1 tin of saffron threads
1 teaspoon each of chilli flakes, cumin and pimento
5 tbsp olive oil
800 g chicken legs
165 g chick peas, drained net weight
30 g raisins
600 g lace cabbage
2 large cloves of garlic
3 tablespoons peanut oil
150 ml chicken broth
2 tbsp lemon juice
1/2 bunch each of coriander and flat parsley leaves
salt and pepper
Mix saffron, chilli flakes, cumin, pimento and olive oil. Cut the chicken legs into 3 pieces, massage in the spice mixture well and marinate for approx. 2 hours.
Meanwhile drain the chick peas and rinse thoroughly. Quarter the pointed cabbage, cut out the stalk and cut into finger-thick strips. Peel garlic and chop finely.
Heat the peanut oil in a large pan. Fry chicken legs on medium heat for approx. 25 minutes, increase heat, add pointed cabbage, chickpeas, raisins and garlic, stir fry for 2-3 minutes, deglaze with stock and lemon juice, simmer for approx. 3 minutes, stir in herbs, season with salt and pepper, serve immediately.

Preparation time: approx. 60 minutes, plus 2 hours marinating.

Image: Thorsten Suedfels via Taverne Agency. Recipe: Adam Koor

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