Chicken legs with saffron and almonds

This is a carefree but tasty way to prepare chicken legs. For this recipe I would choose free-range chicken legs, cuisses de poulet fermier and preferably Label Rouge. Tasty ingredients are important for this simple recipe. I would choose organic dried apricots and organic chicken stock simply because they have more taste. Saffron filaments work better in this recipe than saffron powder.

Preparation time:20min
Cooking time:60min
Total time:80min
2 servings

2 chicken legs,cuisses de poulet fermier, Label Rouge
1 tbsp rapeseed oil
2 shallots, in quarters
1 clove garlic, minced
6 dried organic apricots, halved
1 yellow paprika, cut into large chunks
½ lemon, pressed into juice
100 ml organic chicken stock
A handful of sliced almonds
Freshly ground black pepper
A good pinch of saffron filaments
Parsley or mint to decorate

In a heavy casserole warm the rapeseed oil over medium heat. Fry the chicken legs on both sides until nicely coloured, about 5 minutes on each side.

Warm the oven to 200⁰ C.

Add the paprika chunks, shallots, apricots and garlic in the casserole. Pour in the chicken stock and lemon juice. Add the saffron filaments and black pepper and sprinkle the almond slices over the chicken legs. Bring to a boil. Then transfer the casserole in the oven and bake for 45 minutes. You may need to cover the casserole towards the end of the cooking so that the almond slices do not burn.

Divide the chicken legs, vegetables and the sauce on the plates. Serve with steamed broccoli and brown rice. Decorate with parsley or mint.