Chicken Legs with Raisin Rice

For the chicken legs with raisin rice, mix well all ingredients for the marinade. Marinade the chicken legs with skin for about 4 hours. Then take them out and dry them properly with kitchen paper. Heat oil in an oven-proof frying pan and brown chicken legs around it. Then steam for about 30 minutes in the oven heated to 220 degrees Celsius, adding a little marinade each time. In the meantime, steam peeled and chopped garlic and finely chopped onions in butter. Add the long grain rice and sauté until translucent. Cut about 1 cm of lemongrass into rings and add, extinguish with sweet wine, add saffron. Halve the chili pepper, cut out the seeds, add to the long grain rice. Pour tap water and season with salt and steam the long grain rice until al dente. Then add the coconut milk and strained raisins and let them heat up as well.

Put the raisin rice on plates and place the chicken drumsticks on top. Decorate with a lemongrass stalk cut in half lengthwise.

Preparation Tip:

Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow organic lemons!

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