Short
Arnold
Lara MSpiced Chicken Wings on Saffron Rice
November 18th 2006 06:30
Ingredients:
1 Onion
2 Cloves of Garlic
¼ of a Small Pumpkin
1 Cucumber
1 Carrot
7 Mushrooms
400 Grams Tinned and Peeled Tomatoes
1 ½ Cups of Rice
3 Teaspoons of Salt
½ Teaspoon of Saffron
Seasoning
5 Chicken Wings (and/or breasts if you’d prefer)
2 Teaspoons of Paprika
2 Tablespoons of Olive Oil
1 Tablespoons of Lemon Pepper
1 Tablespoon of Dried Oregano
½ Tablespoon of Chilli Powder
1 Teaspoon of Salt
Method:
Roughly chop the onion and place in a frying pan on high. Finely chop the garlic and slice the cucumber, pumpkin, carrot and mushrooms and add to the pan. Spread the rice evenly in the pan and add about a cup of water. Place the saffron in a small and allow to soak in three tablespoons of hot water for five minutes to release the colour and flavour. Add the salt and saffron to the rice. Simmer the rice and continue to add water until it is soft, which can take up to 35 minutes.
Mix the remaining spices and oil in a small bowl and slather them across the chicken, which should be arranged evenly in an oven proof dish. Place in an oven preheated to 200 degrees Celsius and allow to roast for 40 minutes, turning the chicken half way and rotating the levels if you use more than one dish.
Ovens can vary quite a lot in temperature so keep an eye on the chicken to ensure that it doesn't dry out. At the same time, check that the inside has gone completely from pink to white, as there is nothing worse than undercooked chicken. When the chicken is cooked serve it on a bed of rice with salt and pepper to taste.
1 Onion
2 Cloves of Garlic
¼ of a Small Pumpkin
1 Cucumber
1 Carrot
7 Mushrooms
400 Grams Tinned and Peeled Tomatoes
1 ½ Cups of Rice
3 Teaspoons of Salt
½ Teaspoon of Saffron
Seasoning
5 Chicken Wings (and/or breasts if you’d prefer)
2 Teaspoons of Paprika
2 Tablespoons of Olive Oil
1 Tablespoons of Lemon Pepper
1 Tablespoon of Dried Oregano
½ Tablespoon of Chilli Powder
1 Teaspoon of Salt
Roughly chop the onion and place in a frying pan on high. Finely chop the garlic and slice the cucumber, pumpkin, carrot and mushrooms and add to the pan. Spread the rice evenly in the pan and add about a cup of water. Place the saffron in a small and allow to soak in three tablespoons of hot water for five minutes to release the colour and flavour. Add the salt and saffron to the rice. Simmer the rice and continue to add water until it is soft, which can take up to 35 minutes.
Mix the remaining spices and oil in a small bowl and slather them across the chicken, which should be arranged evenly in an oven proof dish. Place in an oven preheated to 200 degrees Celsius and allow to roast for 40 minutes, turning the chicken half way and rotating the levels if you use more than one dish.
Ovens can vary quite a lot in temperature so keep an eye on the chicken to ensure that it doesn't dry out. At the same time, check that the inside has gone completely from pink to white, as there is nothing worse than undercooked chicken. When the chicken is cooked serve it on a bed of rice with salt and pepper to taste.
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