Smoky Citrus Chicken With Saffron Rice Pilaf

• 12 chicken drumsticks
• 1 lemon finely grated zest and juice
• 1/2 zest orange, finely grated, and juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 2 cloves garlic crushed
• 1 teaspoon dried chili flakes
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• saffron pilaf
• 1 tablespoon olive oil
• 1 onion finely chopped
• 1 red pepper seeded, chopped
• 1/2 cup long-grain rice
• 3 cups chicken stock
• 1 pinch saffron threads
• chopped parsley to serve
• 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, zest orange, olive oil, maple syrup, garlic, dried chili flakes, oregano, paprika, saffron pilaf, olive oil, onion, red pepper, longgrain rice, chicken stock, saffron threads, parsley, lemon wedges

Taken from www.yummly.com/recipe/Smoky-Citrus-Chicken-with-Saffron-Rice-Pilaf-1400030 (may not work)