Orange and barberry chicken Yummy


6 chicken legs 

2tbs oil 

salt and peppers to taste 

1 medium onion, finely chopped

2 garlic cloves minced 

1/2 cup dried barberries

1tsp turmeric powder 

1/2tsp Aleppo chilli flakes 

3tsp sumac 

1tsp cumin powder 

300ml chicken stock 

3tbs white wine vinegar 

2 oranges sliced 


Preheat the oven to 180 degrees Celsius.

Using paper towels, pat the chicken legs dry.

In a pan, heat the oil.

Sauté the onion and garlic together.

Stir in the barberries, seasoning, sumac turmeric, cumin, and chilli flakes for a few seconds before serving.

Cook until the chicken is browned on both sides.

Stir in the vinegar well. Place the chicken in a baking dish with the orange slices. In a large mixing bowl, combine the chicken stock and the water.

Preheat oven to 350 degrees F and bake for 30-40 minutes, or until juices run clear.


1 1/2cups rice

1/4cup vermicelli

3tbs butter

1 small onion thinly sliced

800ml chicken stock

Salt and pepper to season

To garnish- 

Pine nuts toasted 

Almond flakes toasted 

Chopped parsley 


Heat the butter in a heavy bottomed pan.

Add the onion. Sauté the onions.

Add the vermicelli and toast until brown.

Add the rice and stir fry for few mins.

Add the stock, seasoning and cook on high heat until water nearly evaporated.

Cover the lid and cook on low heat for 15mins.

Fluff up the rice and garnish with parsley, toasted nuts and serve. 

Leave a Reply

Your email address will not be published. Required fields are marked *