Persian potato rice with fiery chicken legs

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer). Line a baking tray with baking paper. Wash chicken legs and pat dry. Mix approx. 1 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp pepper and 2 tbsp oil.

2. 2

   Spread the chicken legs all around with it and place on the baking tray. Bake in the hot oven for about 50 minutes.

3. 3

   In the meantime, put rice in lukewarm salted water, bring to the boil and cook over a low heat for about 6 minutes. In a sieve, rinse well with cold water. Peel and wash the potatoes and cut them into slices of about 3 mm thickness.

4. 4

   Put butter in a pot (bottom approx. 17 cm Ø) and melt. Stir in saffron. Pour half the saffron butter into a small bowl. Line the bottom of the pot with the potato slices. Lay the front garden rice on top in a pyramid shape.

5. 5

   Spread the rest of the saffron butter evenly over it. Press a few holes in the rice with a wooden spoon. Wrap the lid of the pot tightly with a clean tea towel and place it on the pot. This way the lid closes tightly and the steam is absorbed by the cloth.

6. 6

   Cook at low to medium heat for 35-45 minutes.

7. 7

   Mix curry paste, 2 tablespoons of oil and maple syrup. After about 30 minutes roasting time, spread the chicken legs with the spice paste.

8. 8

   Peel the mango, cut the flesh off the stone and dice. Peel the cucumber, cut in half lengthwise and slice. Peel and finely dice shallot. Season vinegar with salt, pepper and 1 pinch of sugar.

9. 9

   Fold down 2 tbsp. oil. Mix mango, cucumber, shallot and vinaigrette.

10. 10

    Place the rice pot briefly in cold water so that the potato crust comes off, then turn over. Make everything ready.