Ingredients
- Skinless Chicken legs (6 to 7 pieces)
- 1 tsp. Of salt
- Cayenne or black pepper (as you wish)
- Cumin as you wish
- Saffron as you wish (gives color to the rice) and its an anti-oxident.
- 1 and ½ onions
- 1 cup of Basmati rice
- Olive oil
Directions - 6 to 7 pieces of chicken legs. (Remove the skin)
- Put chicken legs in a bowl of warm water.
- Cut 1 ½ large onion. In small pieces.
- Sautéed the onions in 5 tablespoons of olive oil.
- Caramelize onions until they are almond color.
- Put 1 tsp. Of salt.
- 1 tsp. Of cumin
- Cayenne pepper and black pepper as you wish.
- Throw the chicken in.
- When Chicken is tender cooked, on low heat, and onion sauce is dried up add saffron spice as you wish. The technique is that the oil comes up in the pot.
- Put 1 cup of Basmati rice and boil it in a separate pot until it is tender.
- Drain the rice in the sink.
- Put one layer of chicken and sauce. 1 layer of rice. 2nd layer of chicken and sauce. 2nd layer of rice, again. Repeat until rice are finished.
- Chicken and sauce has to be together.
- Put it on a platter and eat it with Retha.