I feel more confident serving my family free-range chicken because I know I am giving them chicken that has more nutrients compared to the regular kind. Go ahead and enjoy this flavorful dish that has a bit of a kick. Excellent for improving your family's appetite for lunch!

INGREDIENTS

For the rice

250 g rice preferably Organic Rice
1 tablespoon curry powder
2 chili (crushed)
Salt

For the coquelet

500 g Free-Range Chicken Drumsticks
4 tablespoons vegetable oil
4 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons chives (minced)
Salt & pepper to taste

DIRECTIONS

Pour 1.5 liters of water in a casserole. Add curry powder and salt, then the rice. Let boil until rice is cooked.
Drain the rice in a strainer and then add the crushed chili.
Preheat the oven to about 210 °C (410 °F).Mix the vegetable oil, minced garlic, soy sauce, salt, and pepper. Pour this sauce mixture in a large ovenproof casserole. Add the chickens and coat it all over with the sauce. Bake in the oven for 30-40 minutes, continually brushing the sauce on the chicken from time to time. 5 minutes before the chicken is done, put the rice in the oven to reheat.To serve: transfer the rice onto a large serving platter and place the cooked chickens on top. Coat with the rest of the sauce and chicken juices. Sprinkle with minced chives.

Bon appétit!

Recipe courtesy of Pamora Farm