Persian chicken with quince and rice
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 7 dlchicken bouillon
- 3bay leaves
- 3cardamom pods
- 2cloves
- 1star anise
- somesaffron threads
- oil
- 900 gchicken pieces
- 1 tspsalt
- 300 gbasmati rice
- 2 tbspbutter
- 1onion
- 2garlic cloves
- 200 gcelery
- 600 gquinces
- 50 galmonds
- ½ tspground cumin
- ½ tspchilli flakes
- ½ tspsalt
- ½organic lemon
- 4 tbspalmonds
- 2 tbsppeppermint
- 180 gplain yoghurt
Instructions
Step 1
Bring the stock to the boil in a pan. Add the bay leaf, cardamom, cloves, star anise and saffron. Remove the pan from the heat, cover and leave to infuse for approx. 15 mins.Step 2
Heat the oil in a frying pan. Salt the chicken, fry in batches for approx. 4 mins. on each side, set aside.Step 3
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the butter in the same pan. Sauté the onion, garlic, celery and quince for approx. 5 mins. Add the rice, almonds and spices, cook briefly. Pour the flavoured stock into the pan through a sieve, bring to the boil, season with salt, return the chicken pieces to the pan.Step 4
Approx. 20 mins. (covered) in the lower half of an oven preheated to 180°C. Remove the lid and bake for a further 10 mins. Remove from the oven, squeeze the lemon wedges over the chicken, garnish with mint. Serve the chicken and rice with yoghurt.