Tandoori chicken with fragrant rice

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INGREDIENTS

1kg chicken drumsticks or thighs

2 tbsp finely chopped fresh mint

2 tbsp finely chopped fresh coriander

70g butter

70g Tandoori Marinade (Art. 50647)

20g Chicken Bouillon Premium (Art. 43951)

10g Golden Rub (Art. 51012)

300g basmati rice

100g thin vermicelli

1g curry powder

1 orange (juice and zest)

80g yogurt

1 tbsp almonds

1 tbsp fenugreek seeds

COOKING INSTRUCTIONS

Score the chicken pieces with a knife and marinate them with a mixture of the Tandoori marinade and yogurt.
Let them marinate in the refrigerator for 1-2 hours, then brown them in a pan and bake in the oven.
In a saucepan, toast the vermicelli, fenugreek seeds, and almonds in butter.
Then add 1 liter of water, the Chicken Stock, the Golden Rub, the orange juice and zest, and curry powder. Simmer on very low heat until the liquid is absorbed.
Serve a generous portion of rice topped with the chicken and add the finely chopped herbs and some toasted nuts on top.