Roasted chicken thighs with caraway and rice

Prepare the ingredients. This is what will be on your plate - braised chicken legs with onion and caraway with cooked rice, prepare the ingredients in advance so the work goes smoothly 🍗🥔🔥 Preheat the oven to 180 C.

Cut the onion. Cut the onion into smaller dice.

Season the chicken. Salt and pepper the chicken legs and thoroughly sprinkle them with caraway.

Brown the chicken. Heat a little oil in a pan and brown the chicken legs on all sides until golden, then remove them and set aside.

Saute the onion. Add a piece of butter and the onion to the same pot and saute until golden over medium heat.

Transfer to a baking dish. Return the chicken, add about 200 ml water, cover with a lid, and place in the oven.

Braise the chicken. Cover with a lid or aluminum foil and braise at 180 C for about 40-45 minutes, until the meat is tender.

Cook the rice. Put the rinsed rice into a pot with twice the amount of water, bring to a boil, stir, cover with a lid, and cook over low heat for about 12 minutes, until softened.

Serve. Serve the chicken legs with the onion base and cooked rice 🍽️✨