Roasted Chicken Leg with Saffron Rice, Creamed Spinach, Baby Potatoes & Pickled Vegetables

 Roasted Chicken Leg with Saffron Rice, Creamed Spinach, Baby Potatoes & Pickled Vegetables

Ingredients:

For the Roasted Chicken Leg:

1 large chicken leg (thigh & drumstick attached)

1 tbsp olive oil

1 tsp paprika

½ tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

½ tsp salt

¼ tsp black pepper

½ tsp lemon juice

For the Saffron Rice:

1 cup basmati rice

1 ¾ cups water

¼ tsp saffron threads (soaked in 2 tbsp warm water for 10 min)

½ tsp salt

1 tbsp butter

For the Creamed Spinach:

2 cups fresh spinach, chopped

1 tbsp butter

1 clove garlic, minced

½ cup heavy cream

¼ cup grated Parmesan cheese

Salt & pepper to taste

For the Baby Potatoes:

1 cup baby potatoes, halved

1 tbsp olive oil

½ tsp salt

¼ tsp black pepper

½ tsp dried rosemary

For the Pickled Vegetables:

½ cup thinly sliced red cabbage (or carrots/beets)

¼ cup vinegar (white or apple cider)

½ tsp sugar

¼ tsp salt

Instructions:

1. Roast the Chicken Leg

Preheat oven to 400°F (200°C).

Mix olive oil, paprika, garlic powder, onion powder, oregano, salt, black pepper, and lemon juice in a bowl.

Rub the mixture all over the chicken leg.

Place on a baking sheet and roast for 35-40 minutes, until skin is crispy and golden brown.

2. Cook the Saffron Rice

Rinse the basmati rice under cold water until the water runs clear.

In a pot, bring water to a boil. Add the rice, saffron-infused water, salt, and butter.

Cover and simmer on low for 15 minutes. Remove from heat and let sit for 5 minutes before fluffing.

3. Make the Creamed Spinach

Heat butter in a pan over medium heat. Add garlic and sauté for 30 seconds.

Add spinach and cook until wilted.

Pour in heavy cream and let it simmer for 2 minutes.

Stir in Parmesan cheese, season with salt and pepper, then remove from heat.

4. Roast the Baby Potatoes

Toss halved baby potatoes with olive oil, salt, pepper, and rosemary.

Spread on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until golden and tender.

5. Prepare the Pickled Vegetables

In a bowl, mix vinegar, sugar, and salt.

Add the red cabbage and let it sit for at least 15 minutes (or longer for deeper flavor).

Plating & Presentation:

Arrange the golden saffron rice at the center of the plate.

Place the succulent roasted chicken leg beside the rice.

Spoon creamed spinach onto one side and nestle the tender baby potatoes alongside.

Add a small mound of vibrant pickled vegetables for a tangy contrast.

Lay a striped napkin next to the plate for an elegant touch.