فارسیChicken Lemon Stew
1 hours and 30 minutes
Chicken Leg
659 g
Onion
124 g
Lime Juice (rice)
19.8 tbsp
Lime Juice (stew)
15.2 tbsp
Lemon
20 g
Parsley
19 g
Sugar
4.1 tsp
Garlic
6 g
Lemon Zest (for Rice)
14 g
Lemon Zest (for Stew)
8 g
Salt (rice)
5 g
Salt (stew)
6 g
Milk
70 ml
Water (for rice)
424 ml
Water (for stew)
202 ml
Rice
247 g
Cooking Instructions
Sauté 124 g Onion until golden and caramelised, add 6 g Garlic and cook 2–3 minutes, then add black and red pepper and stir-fry for 2 minutes.
Remove the onion mixture, then sear 659 g Chicken Leg until browned on one side, flip, and brown the other side.
Add boiling water, bring to a gentle simmer, and cook for 1 hour.
In the last 30 minutes, add the lemon juice and let it simmer for 10 minutes, then add 70 ml Milk.
Add the lemon zest in the last 10 minutes.
Rinse 247 g Rice until the water runs clear, then add water and salt.
Add the lemon zest and let it cook with the rice.
When the water has mostly absorbed but the rice is still moist, add the lemon juice and stir gently.
At the end, remove the lemon zest from both the stew and the rice.
Nutritional Composition (For the entire cooked dish)
Nutri-Score B
2259 kcal
Protein 143.5 g
Unsaturated Fat (Good) 24.4 g
Saturated Fat 19.6 g
Trans Fat (Bad) 0.7 g
Carbohydrates 286.0 g
Sugar 40.1 g