Geschmorte Hähnchenkeulen mit Safran (aus einem Topf)

Zutaten

• 1/4 teaspoon saffron strands
• 2 ice cubes
• 4 bone-in skin-on chicken legs (1.5 kg)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 large yellow onion (thinly sliced)
• 2 cloves garlic (finely chopped)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 4 cups water

Zubereitung

1. 1

   Start by blooming the saffron. Grind the saffron into a fine powder using a mortal and pestle. Add in 2 cubes of ice and allow the ice to melt while preparing the rest of the dish.

2. 2

   Sprinkle the chicken legs with the salt and pepper, rubbing into the chicken to season them well.

3. 3

   In a large braising pot or sauté pan with high sides and a lid, heat the olive oil over medium-high heat. Sear the chicken for 3-4 minutes on each side until golden brown, remove and set aside. Lower the heat to medium.

4. 4

   Add the 1 tablespoon of olive oil and the onions and sauté. Stir and cook for 6-8 minutes until deeply golden brown. Add in the chopped garlic and cook for 1 minutes until fragrant. Season with the ground ginger, cinnamon, ground cardamom and ground coriander. Allow the spices to cook for 30 seconds before pouring in the water, then the bloomed saffron water. Nestle the seared chicken legs into the pot. Allow the pot to come to a simmer before lowering the heat to low and cooking for 30 to 45 minutes, until the chicken is fall off the bone tender.

5. 5

   Uncover and raise the heat to high to reduce and thicken the sauce if desired. Serve the chicken with the pan juices over fluffy basmati rice.