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Roasted Chicken with Rice and Nuts
A fragrant baked chicken dish with a spiced sauce, served with rice and toasted nuts. The combination of spices and textures makes this dish perfect for a festive table.
Ingredients
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COMPONENT to taste
- to taste
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Method
Whisk together the olive oil, tomato paste, ground red pepper, chili powder, salt, black pepper, and cumin.
Brush the chicken drumsticks generously with the sauce.
Place on a baking sheet, cover with dampened parchment paper, and roast in the oven at 180°C (350°F) until fully cooked.
Melt the butter and add the olive oil to a saucepan, then sauté the chopped onion and carrots.
Add the rinsed and pre-soaked warm water rice, and sauté for 1–2 minutes.
Season with salt, black pepper, and pour in the chicken broth. Cover with a lid and cook until tender and done.
Melt butter in a skillet, toss in the almonds and walnuts, and lightly toast.
On a serving platter, layer the rice first, top with the toasted nuts, and finish with the roasted chicken drumsticks on top.
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