Indian Style Wedding Rice

Skin the chicken thighs, perhaps halving each according to size.

Mix onion, ginger, garlic, paprika, curry, chili, saffron and oil. Coat the chicken thighs all over with this marinade.

Cover with cling film and place in the refrigerator for 120 minutes.

Place the chicken thighs in an ovenproof dish. Heat the clarified butter and drizzle over the meat. Sear the chicken pieces in the oven heated to 220 °C on the second rack from the bottom for fifteen minutes. Next, reduce the temperature to 160 °C and finish roasting for twenty to thirty minutes, depending on the size.

For the long grain rice, sauté the onion and ginger in the oil until light yellow. Add the soup. Sprinkle in the long grain rice, let it bubble up once and cook on a low fire with the lid closed.

In the meantime, toast the almond kernels in a dry frying pan until light brown, without adding any fat. Add the raisins, curry and cardamom and roast until it smells good. Fold this mixture together with the rose water into the long grain rice. Season to taste with salt and freshly ground pepper.

To serve, arrange the long-grain rice on a heated plate in a berg-like manner and tuck in the chicken pieces.

Tip: Instead of clarified butter, you can also use butter in most cases.

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