Smoky Citrus Chicken With Saffron Rice Pilaf

• 12 None chicken drumsticks
• 1 None lemon, finely grated zest and juice
• 1/2 None orange, finely grated zest and juice
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 2 cloves garlic, crushed
• 1 tsp dried chili flakes
• 1 tsp dried oregano
• 1 tsp smoked paprika
• None None Saffron pilaf
• 1 tbsp olive oil
• 1 None onion, finely chopped
• 1 None red pepper, seeded, chopped
• 1/2 cup long-grain rice
• 3 cups chicken stock
• 1 None pinch saffron threads
• None None chopped parsley, to serve
• None None lemon wedges, to serve

1. Arrange drumsticks in a large shallow, non-metallic dish.
2. To make the marinade for the smoky citrus chicken, combine all ingredients in a bowl. Rub all over chicken. Cover and chill for at least 2 hours.
3. When ready to cook, preheat oven to 350u0b0F. Bake chicken for 40-45 mins, until juices run clear when thickest part is pierced with a skewer.
4. Meanwhile to make the rice pilaf, heat oil in a large saucepan on high. Saute onion and pepper for 4-5 mins, until tender. Add rice, stirring to coat grains.
5. Stir in the stock and saffron and bring to a boil. Reduce heat to very low. Simmer, tightly covered, for 10 mins. Remove from heat. Set aside, covered, for 5 mins. Fluff rice with a fork and sprinkle with parsley. Serve rice with chicken and lemon wedges.

chicken, lemon, orange, olive oil, maple syrup, garlic, chili flakes, oregano, paprika, saffron pilaf, olive oil, onion, red pepper, longgrain rice, chicken stock, saffron threads, parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/29679 (may not work)