Lemon Chicken with Basmati Risi Bisi

For Lemon Chicken with Basmati Risi Bisi, first preheat the oven to 250 degrees convection. Put 2 tablespoons of almond flakes on a baking tray and roast in the oven until golden.

Squeeze the lemons into a large enough bowl, add the chicken stock and stir well with 2 heaped tablespoons of apple pectin, strain if necessary.

Brush the chicken thighs well all around with the marinade. Pour the bound lemon poultry stock over them and let them simmer gently for another 10 minutes. Remove from the oven, pour the stock into a dish and skim off the fat.

Place the seasoned chicken thighs on a baking tray and place in the preheated oven on rack level 2. After 20 minutes, turn to the other side so that the other side takes color just as nicely; after 10 minutes, turn again to the other side.

In a wide medium saucepan, bring 60 ml of water to a boil, season lightly with salt, add the rice, peas as well as the corn kernels, stir, bring to a boil, reduce temperature and let simmer gently for 15 minutes with the lid closed. Serve Lemon Chicken with Basmati Risi Bisi.

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