Adapted from Rachel
12 pieces of small chicken legs
1 large onion, sliced thinly
a pinch of saffron threads
2 garlic cloves, minced
1/2 stick butter
1 tbsp sugar
2 tsp grated orange peel
2 cups chicken broth
2 cups white rice, cooked
1 small box of raisins
a handful of pistachios, toasted and chopped
1. Salt and pepper chicken pieces. In a large Dutch oven, melt half of the butter. Brown chicken on all sides over medium-high heat, about 5-7 minutes. Remove chicken from pot.
2. Melt the rest of the butter in the same Dutch oven and sautÃ© sliced onions over medium heat until golden brown, 10-12 minutes. Add saffron and garlic, cook 1 minute, stirring constantly. Add orange peel, raisins and sugar, stir again for another minute.
3. Add broth and place chicken pieces back in pot and cover with lid. Cook chicken for about 25 minutes while checking to make sure they don’t dry up. You may need to add a bit more broth or water. Add salt to taste. Add cooked rice. Simmer for about 10 minutes. Stir. Sprinkle with pistachios and serve.