Tavuk Kapama

Ingredients

Quantities are for one portion.

• 15 mlolive oil
• 70 gdry white rice
• 1onion, finely diced
• 1 tspblack pepper
• salt to taste
• 15 gbutter
• 10 gfresh mint, chopped
• 150 gchicken leg (bone-in), skin-on)

Method

1. Preheat the oven. In an oven-safe heavy pan, heat the olive oil. Sear the chicken leg until the skin is brown and crisp. Remove the chicken.
2. In the same pan, using the rendered fat, sauté the finely diced onion until soft.
3. Rinse the dry white rice until the water runs clear.
4. Add the raw rice to the pan with the onions. Stir constantly to toast the grains and coat them in fat.
5. Nestle the seared chicken leg back into the center of the rice. Pour in enough hot chicken stock or water to just cover the rice.
6. Season with an aggressive amount of black pepper and salt.
7. Place the pan directly into the oven. Bake uncovered until the rice swells and absorbs all the liquid, forming a slight crust on the top. Dot with the butter and fresh mint before serving.