Fragrant Oven-Baked Chicken Drumsticks with Rice
15'
70'
easy
4
Cooking Time
Preparation Time
Degree of Difficulty
Portions
Chicken Drumsticks
600 γρ. Μπουτάκια Κοτόπουλου MIMIKOS
2 πιπεριές Φλωρίνης, κομμένες σε φέτες (πάχος περίπου 0,5 εκ.)
1 κρεμμύδι, κομμένο σε λεπτές φέτες
300 γρ. ρύζι μπασμάτι, πλυμένο
1 κ.σ. μέλι
1 κ.σ. πελτές ντομάτας
|
2 κ.σ. σταφίδες
700 ml καυτό νερό
3 κ.σ. ελαιόλαδο
Αλάτι, πιπέρι, πάπρικα, μπούκοβο, θυμάρι κατά βούληση
Μισό ματσάκι φρέσκο μαϊντανό, ψιλοκομμένο
2 κ.σ. κουκουνάρι, ελαφρά καβουρδισμένο
Ingredients
2 tablespoons raisins
700 ml hot water
3 tablespoons olive oil
Salt, pepper, paprika, chili flakes, and thyme to taste
Half a bunch of fresh parsley, finely chopped
2 tablespoons pine nuts, lightly toasted
600 g MIMIKOS Chicken Drumsticks
2 Florina peppers, sliced (about 0.5 cm thick)
1 onion, thinly sliced
300 g basmati rice, rinsed
1 tablespoon honey
1 tablespoon tomato paste
Preparation
Preheat the oven to 200°C (392°F).
Lightly sprinkle some salt and drizzle a little olive oil over the base of a baking tray. Arrange the sliced peppers evenly, then layer the onion on top. Spread the rinsed basmati rice over the vegetables, and place the chicken drumsticks on top.
In a bowl, mix together the honey, tomato paste, olive oil, salt, pepper, paprika, chili flakes, thyme, and raisins. Finally, add the hot water and stir well.
Pour the mixture evenly over the chicken and rice. Cover the tray with parchment paper, then top with aluminum foil.
Bake for 60 minutes. Remove the coverings, drizzle with a little extra olive oil, and continue baking for another 10–15 minutes, until the chicken turns a nice golden color.
Garnish with chopped parsley and toasted pine nuts before serving.
A recipe entrusted to us by Gabriel Nikolaidis.
watch the recipe video
