🍽️ Crispy Chicken Drumsticks with Spicy Spinach Rice

Name: Crispy Chicken Drumsticks with Spicy Spinach Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 4 chicken drumsticks (kitchen-ready); 4 sprigs thyme; 1 clove garlic; 1 tbsp honey; 2 tbsp lemon juice; 4 tbsp olive oil; salt; pepper (from the mill); 250 g rice; 1 pinch turmeric; 200 g cocktail tomatoes; 1 handful fresh spinach; 2 tbsp olive oil; 20 g sultanas; 20 g black, pitted olives

660 kcal · 30 min · 4 servings

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Ingredients

4 chicken drumsticks (kitchen-ready)
4 sprigs thyme
1 clove garlic
1 tbsp honey
2 tbsp lemon juice
4 tbsp olive oil
salt
pepper (from the mill)
250 g rice
1 pinch turmeric
200 g cocktail tomatoes
1 handful fresh spinach
2 tbsp olive oil
20 g sultanas
20 g black, pitted olives

Instructions

1. Preheat the oven to 180 degrees Celsius using the top and bottom heat setting.
2. Wash the chicken drumsticks thoroughly and pat them dry with a kitchen towel.
3. Pluck the fresh thyme leaves off the stems.
4. Peel the garlic clove and chop it finely.
5. Mix the thyme, chopped garlic, honey, lemon juice, and olive oil together in a small bowl.
6. Season the marinade with a little salt and pepper.
7. Brush the chicken drumsticks thoroughly with the marinade.
8. Place the chicken drumsticks on a baking rack. Place a drip pan underneath to catch any running fat.
9. Roast the chicken drumsticks in the preheated oven for about 25 minutes.
10. Turn the chicken drumsticks once during the cooking time and brush them again with pan juices or a little oil to ensure they turn golden brown.
11. Rinse the rice under cold water.
12. Put the rinsed rice into a pot.
13. Pour in about 500 milliliters of water.
14. Add turmeric and a pinch of salt to the rice.
15. Cover the pot and bring the water to a boil.
16. Reduce the heat to low and let the rice simmer covered for about 20 minutes to absorb the water.
17. Wash the tomatoes and cut them in half lengthwise.
18. Wash the fresh spinach thoroughly.
19. Remove any tough stems or wilted leaves from the spinach (pick through it).
20. Squeeze the washed spinach well to remove excess water.
21. Chop the spinach into coarse pieces.
22. Heat some olive oil in a frying pan.
23. Add the halved tomatoes and chopped spinach to the hot pan.
24. Sauté the vegetables until the released liquid has completely evaporated.
25. Stir in the sultanas (golden raisins) and chopped olives into the vegetable mixture.
26. Add the cooked rice to the pan and toss everything well to mix it with the vegetables.
27. Season the rice with salt and pepper to taste.
28. Divide the rice among individual serving bowls or plates.
29. Cut the roasted chicken drumsticks into pieces or serve them whole, as you prefer.
30. Place the chicken drumsticks on top of the rice and serve the dish immediately.

Nutrition per serving

kcal: 660
Protein: 33 g · Fett/Fat: 33 g · Carbs: 57 g