- 1 KG CHICKEN LEGS
- 500 GRAM TOMATOES, cut
- 2 CLOVES GARLIC, chopped
- 1 TBSP TOMATO PUREE
- 1 TBSP THYME, chopped
- 1 ONION, chopped
- 2 CUPS CHICKEN STOCK
- 2 TBSP PRAWN PASTE
- 1 RED PEPPER, chopped
- 1 CUP RICE
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- 4 DUCK BREASTS
- 8 EGGS, halved
- 1 GLASS RED PORTO WINE
- 1/2 CUP BEEF STOCK
- 3 TBSP ACETO BALSAMICO
- 1 TBSP SUGAR
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Stir fry the onion, garlic and pepper 3 minutes.
Add the tomatoes and the thyme. Add the chicken legs, and fry them 3
minutes on bots sides. Add the tomato puree, the prawn paste and the
chicken stock and bring to the boil; cook 5 minutes. Take 1 cup of the
tomato sauce from the chicken and add 1 cup of water, and cook the rice
in this fluid for 20 minutes. During this 20minutes, also let the chicken
simmer further in the remaining tomato fluid. Serve the rice and chicken
together and pour tomato sauce on top.
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Cut the fat on the
duck breasts in diamonds. Bake first the fat side 3 minutes, and then
the other side three minutes. Keep the breasts warm. Stir fry the figs
three minutes and take them out of the pan. Add the Porto wine, aceto
balsamico, sugar and stock and reduce on high heat until it becomes
a syrup. Put the figs on the duck breast and pour the sauce on top.
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