Ingredients

The following ingredients have 6 Servings
  • 6 chicken legs
  • Salt
  • 2 tbsp olive oil
  • 1 tsp cumin seed
  • 1 cinnamon stick
  • 4 cardamom pods split
  • 0.25 tsp whole cloves
  • 2 large leeks finely sliced (washed and drained)
  • 300 g (10.5oz) basmati rice
  • 550 ml (2.3 cups) hot stock

Instruction

  • Add the chicken to a bowl and season with some salt.
  • Heat half the olive oil in a pan, over medium heat, add in the chicken legs and brown them for about 5 mins on each side. Remove from the pan and set aside.
  • Add the cumin seeds to the pan and fry for 1 min, before adding the rest of the olive oil, the remaining spices and the leeks and sautéing for 5-7 mins until the leeks are soft.
  • Add the chicken and remaining ingredients back to the pot, season with salt, cover the pan, and cook over very low heat for 35 mins till the rice is soft.
  • Switch off the heat and serve.