- Chicken legs 3 pcs.
- Dried marjoram 1 tbsp
- Dried thyme 1 tbsp
- Garlic 3 tooth.
- Sweet paprika 1 tbsp
- Black pepper 15 peas
- Kefir 400 g
- Salt to taste
- White long grain rice 200 g
- Onion 1 pc.
- 1 carrot
- Vegetable or meat broth (salted) 700 ml
- Turmeric 1 tsp
- Main Ingredients Chicken, Rice
- Serving 4 servings
baking dish, plate, knife
Step 1: pickle the chicken.
Wash, dry and chop the chicken legs diagonally along the entire length on one side. Thanks to this, the meat is baked faster, and spices penetrate the skin.
Rub the chicken legs (including inside the cuts) with thyme, marjoram, pepper, salt and paprika. Grate two cloves of garlic, and cut the remaining into thin slices. Add the garlic to the chicken.
Pour kefir into spices in chicken.
Lubricate the chicken with kefir and send to marinate in the refrigerator for 2-3 hoursbut it's best to let the legs stand in the marinade all 12 hours.
Step 2: bake chicken legs with rice.
Cut onions and carrots into small cubes. Put rice on the bottom of the baking dish. Put carrots and onions on top. And the chicken legs in the marinade.
Mix the broth with turmeric and pour the rice without touching the legs.
Bake in preheated until 180 degrees oven for 70 minutes.
You don’t need to mix anything!
Step 3: serve the baked chicken legs with rice.
As soon as the rice and chicken are cooked, put them on a plate and serve hot.
Enjoy your meal!