Chicken pulao by Laurent Mariotte

Ingredients

4 servings

• 4 chicken legs, cut in half
• 4 large shallots
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 3 cloves garlic
• 10g ginger
• 3 beefsteak tomatoes
• 1/2 l chicken stock
• 300g basmati rice
• 1.2 bunches coriander
• grapeseed oil
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Preheat the oven to 180°C.

2. 2

   Wash the rice and let it soak for 20 minutes in water.

3. 3

   Peel and thinly slice the shallots. Sweat and brown them in the casserole dish with a little oil for about ten minutes over low heat. Drain them on paper towels. In the same casserole dish, brown the chicken thighs.

4. 4

   Set aside on a plate.

5. 5

   Add all the spices, grate the garlic and ginger over them. Roast for two minutes while stirring.

6. 6

   Cut the tomatoes into cubes and add them to the spices with the chicken stock. Season with salt and pepper and mix. Add the pieces of chicken and let cook covered for 15 minutes.

7. 7

   Drain the rice, pour it into the casserole dish and mix with the sauce.

8. 8

   Chop the cilantro and add 3/4 to the preparation along with the fried shallots. Cover and bake for 20 minutes.

9. 9

   Upon taking out of the oven, mix everything together and sprinkle with the remaining chopped herbs.