Ingredients8 chicken drumsticks 4 tablespoonfuls of premium quality olive oil 3 cloves of crushed garlic 2 teaspoons of saffron 2 tablespoons of limejuice 150 ml jasmine rice (5.27 fluid ounces/0.6 cup) 150 ml wild rice, black (5.27 fluid ounces/0.6 cup) 600 ml boiling water (21.11 fluid ounces/2.4 cup) Salt – pepper
Filling 4 scallops 4 langoustines 500 g common mussels (17.63 ounces) 200 g salmon cubed – 2 x 2 cm (7.05 ounces) 100 g chorizo sausage cubed (3.52 ounces) 200 g boiled prawns (7.05 ounces) 200 g peas (7.05 ounces) 1 red pepper cubed – 1 x 1 cm 1 green pepper cubed – 1 x 1 cm 1 aubergine/eggplant cubed – 1 x 1 cm Salt – pepper
Preparation
Brown the chicken drumsticks thoroughly in the olive oil. Add all the other ingredients except for the water and sauté for 2 to 3 minutes. Add boiling water and simmer gently for 20 minutes. If required, add a little extra water. During the last 3 minutes add the filling to the cooked ingredients. Add salt and pepper to taste and serve piping hot in the pan.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
