- 25 gr of currants
- 4 T olive oil
- 2 medium onions
- 1 kg (4) chicken legs or thighs or both attached
- 10 cardamom pods
- 1/2 t whole cloves
- 2 cinnamon sticks broken in 2
- 300 gr basmati rice
- 5,5 dl boiling water
- chopped parsley, dill and coriander
- 100 gr greek yogourt mixed with 2T olive oil (optional)
- salt and pepper
sprinkle the currants with some lemon juice.
Heat half of the oil in a large sauté pan with a lid, add the onion and cook over medium heat for 10-15minutes till they turn a deep golden brown. Remove and wipe zhe pan clean.
Place the chicken in a large mixing bowl and season with 1 1/2 t salt and black pepper, Add the remaining oil, cardamom, cloves and cinnamon and mix well with your hands..
Heat the frying pan again and sear the chicken and spices for 5 minutes on each side it of oil and remove from the pan..The spices can stay in the pan..Leave just a bit of oil. Add the rice, the onions, 1 t of salt and plenty of black pepper and the currants and the chicken.
Pour the boiling water over and mix and cook on low heat covered for 30 minutes.Take the pan off the heat, remove the lid and place a clean tea towel over the pan and seal again with the lid. Leave undisturbed for 10 minutes..Finally add the herbs and fluff the rice, add salt and pepper if needed and serve with yogourt if you like
