Description
This dish will add variety in a number of recipes that combine the classic Duo of chicken and rice. Due to the complex flavors of Indian and Thai cuisine, the dish can become the main character as the ordinary home dinner, celebrations or even a romantic evening!
Ingredients
-
Chicken's leg
800 г
-
Figure
200 г
-
Pumpkin
100 г
-
Onion
60 г
-
Carrots
100 г
-
Garlic
20 г
-
Ginger
10 г
-
Sauce
100 г
-
Vegetable oil
40 г
-
Butter
40 г
-
Salt
6 г
-
Black pepper
2 г
-
Parsley
2 г
-
Zira
2 г
Cooking
Wash the rice and soak in small amount of water until it swells.
The lower leg of a chicken cut off the wishbone.
Kuru in Thai pickle sauce with spices: salt, crushed black pepper, chopped garlic, from which previously removed the core, and the ginger, cut into strips.
Prepare and clean the vegetables: pumpkin, carrot, onion, garlic.
In a deep container for baking, pour oil and add butter (I prefer to use clarified butter).
Cut the pumpkin in cubes 1.5-2 cm And put it in a bowl.
Carrots cut into cubes 1.5-2 cm, finely chop the onion, garlic.
All the ingredients are added into a container, season with ground pepper and salt.
Evenly spread the rice and pour all the water (approximately 2 cups).
On a heated pan pour oil, well it warmed up and add a bit of cumin (cumin).
Roast leg of chicken evenly on all sides.
Fried Kuru spread on the rice, sprinkle with dry parsley and put in oven, preheated to a temperature of 170-180 ° C, until completely cooked through (about 30 minutes).
After this time check the rice for readiness, it should be fully steamed, and the chicken is well separated from the bone. If all conditions are met, then we can Cheer and clap!
Bon appetit!
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