Arabian saffron steam chicken leg
Chicken leg 4
Nut Meg powder 1 pinch
Vinegar 1 cup
Saffron 1 tsp
Black pepper crushed 1 tsp
Paprika 1 tbsp
Garlic paste 2 tbsp
Olive oil 4 to 5tbsp
Almond for garnish
Salt to taste
Method:
In a mixing bowl add 1 tsp of saffron, 1 tbsp of paprika, 2 tbsp of garlic paste, 1 pinch of nut meg powder, 1 tsp of vinegar, 1 tsp of black pepper crushed, 3 tbsp of olive oil and salt to taste and mix it well. Now mark cut on chicken and marinate it and leave it for 1 ½ hour. Now put it in steamer and steam it for 20 to 25 minutes. Then bake them for 30 to 35 minutes on 200 c. garnish it with almond and serve.
Chicken leg 4
Nut Meg powder 1 pinch
Vinegar 1 cup
Saffron 1 tsp
Black pepper crushed 1 tsp
Paprika 1 tbsp
Garlic paste 2 tbsp
Olive oil 4 to 5tbsp
Almond for garnish
Salt to taste
Method:
In a mixing bowl add 1 tsp of saffron, 1 tbsp of paprika, 2 tbsp of garlic paste, 1 pinch of nut meg powder, 1 tsp of vinegar, 1 tsp of black pepper crushed, 3 tbsp of olive oil and salt to taste and mix it well. Now mark cut on chicken and marinate it and leave it for 1 ½ hour. Now put it in steamer and steam it for 20 to 25 minutes. Then bake them for 30 to 35 minutes on 200 c. garnish it with almond and serve.
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