|1||onion — large, finely chopped|
|3||garlic — cloves, finely chopped|
|50 g||ghee — melted|
|270 g||rice — basmati|
|2||cardamom pods — seeds only|
|650 ml||chicken stock — hot|
|200 g||peas — frozen|
|fresh coriander — roughly chopped|
|8||chicken legs — skin on|
|1 tsp||garlic — powder|
|1 tsp||onion — powder|
|1 tsp||cayenne pepper|
Preheat the oven
to 200C/180C Fan/Gas 6.
Lightly grease a
large roasting tray and put in the onion and garlic.
Drizzle over the
melted butter and give the onions a stir.
Bake for 10–15
mins, making sure they don’t begin to burn.
Keep an eye on
them – if the edges are catching too quickly, take the tray out and stir the
onions again before returning to the oven.
the chicken, mix the salt, garlic, onion and cayenne in a bowl.
drumsticks with the oil and cover with the spicy rub.
Take the onions
out of the oven and add the rice and cardamom seeds.
Stir well, then
put the drumsticks on top.
Pour in the stock
(or boiling water).
Cover with foil
and bake for 30 mins.
Remove from the
oven, lift the chicken drumsticks on to a side plate, then add the peas to the
rice and lightly stir them through.
chicken pieces and bake without the foil for another 15 mins.
Stir in the chopped
coriander and serve.
from Nadiya’s Family Favourites on BBC Lifestyle,
DStv channel 174 every Wednesday at 20:00.