A simple but delicious meal,  inexpensive and very festive!

Serves: 6 Preparation time: 20′ Cooks in: 1:20′ Ready in: 1:40′

6 whole chicken legs and thighs
1/3 cup extra-virgin olive oil
1 onion, finely chopped
1 garlic clove, quartered
1 medium carrot, cut julienne
½ cup white dry wine
1 pinch of saffron threads, chopped, dissolved in ½ cup hot water
1-2 lemons, juiced
1½ cup Greek yogurt, for serving
salt, pepper

For the pilaf
1½ cup basmati rice
3 cups chicken stock
3 tbsp butter
3 saffron threads, finely chopped
salt, pepper

Step 1
Season chicken with salt and pepper. Heat oil in a large pan and when hot cook chicken pieces until nicely colored on all sides. Stir in onion, garlic and carrot and cook for another 5 minutes on medium heat until tender. Pour in wine and when alcohol evaporates stir in lemon juice and saffron.

Step 2
Add 2-3 cups of water to cover chicken, cover with lid and simmer for 1 hour until cooked through (add extra water or salt if necessary during cooking) and sauce thickens.

Step 3
Pour 3 cups of water in a pan, add 2 tbsp of salt and when it comes to a boil remove pan from heat. Add rice and allow to sink for 10 minutes. Drain rice and wash with tap water.

Step 4
In a pan pour chicken stock and when it comes to a boil stir in rice and saffron. Cook for 10 minutes. Drain if liquid doesn’t evaporate. Transfer again in the pan, season with salt and pepper, cover with a clean tea towel and set aside for 5 minutes. Serve immediately with chicken, sauce and yogurt.

Photo: George Drakopoulos – Food styling: Elena Jeffrey

Και η συνταγή στα ελληνικά: Κοτόπουλο λεμονάτο με σαφράν και πιλάφι

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