Cardamom Chicken With Black Salsify Rice

Sunday evening - two chicken legs need to be prepared, but how? Luckily there’s the internet, I find a recipe by Tim Mälzer, whose chicken part appeals to me. I don’t bother with the potatoes, I have other plans.

But first to the chicken: the two legs are washed and dried. Then I prepare the marinade as instructed by our master chef:

3 cardamom pods 1 cinnamon stick a little chili powder 1 tsp black pepper 1 tsp paprika powder 1 tsp dried oregano 1 tsp grated lemon zest 1 tbsp sea salt 1 tbsp agave syrup (in the absence of honey) 4 tbsp olive oil.

I cut each leg into 2 pieces and spread the marinade on top. It is just enough. I cut a large onion into thick rings and put them in a small baking dish. Place the chicken pieces on top and put them in the oven at 210° on the lowest shelf. They stay there for 45 minutes, the last 5 minutes under the grill.

I use this time to clean a handful of salsify. I peel them in the sink under water with a little vinegar to prevent the usual discoloration. Then I make a quick vegetable stock, which I season with cumin, turmeric, black cumin and garlic. I also add some mango juice as a fruity component. Now add the chopped salsify and cook for 5 minutes. Then I add a large cup of rice and leave everything to simmer until the rice is cooked. I pour off the excess liquid and add the onions and chicken gravy to the rice. Serve quickly and enjoy!

grilled chicken leg, salsify root ragout with rice, food journal, restaurant ambiente, award-winning photo


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