Name: Smoky citrus chicken with saffron pilaf
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: Smoky citrus chicken; 12 chicken drumsticks; 1 lemon, finely grated zest and juice of; 1/2 orange, finely grated zest and juice of; 2 tablespoon olive oil; 1 tablespoon maple syrup; 2 clove garlic, crushed; 1 teaspoon dried chilli flakes; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; Saffron pilaf; 1 tablespoon olive oil; 1 onion, finely chopped; 1 red capsicum, seeded, chopped; 1 1/2 cup long-grain rice; 3 cup chicken stock; 1 pinch saffron threads; chopped parsley, to serve; lemon wedges, to serve

Ingredients

Smoky citrus chicken

12 chicken drumsticks

1 lemon, finely grated zest and juice of

1/2 orange, finely grated zest and juice of

2 tablespoon olive oil

1 tablespoon maple syrup

2 clove garlic, crushed

1 teaspoon dried chilli flakes

1 teaspoon dried oregano

1 teaspoon smoked paprika

Saffron pilaf

1 tablespoon olive oil

1 onion, finely chopped

1 red capsicum, seeded, chopped

1 1/2 cup long-grain rice

3 cup chicken stock

1 pinch saffron threads

chopped parsley, to serve

lemon wedges, to serve

Method

1.Arrange drumsticks in a large shallow, non-metallic dish.

2.To make the marinade for the smoky citrus chicken; combine all ingredients in a bowl. Rub all over chicken. Cover and chill for at least 2 hours.

3.When ready to cook, preheat oven to moderate, 180°C. Bake chicken for 40-45 minutes, until juices run clear when thickest part is pierced with a skewer.

4.Meanwhile, heat oil in a large saucepan on high. Sauté onion and capsicum for 4-5 minutes, until tender. Add rice, stirring to coat grains.

5.Stir in the stock and saffron and bring to the boil. Reduce heat to very low. Simmer, tightly covered, for 10 minutes. Remove from heat. Set aside, covered, for 5 minutes. Fluff rice with a fork and sprinkle with parsley. Serve with chicken and lemon wedges.

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Ingredients

Method

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