Zutaten für 2 Personen: 450-600g Huhn (zwei Keulen) - Wildhuhn oder Klassisches Huhn in Bio Qualität | Schwarzer Reis | Thai Eierschwammerlpaste | Schlagobers | Butter | Olivenöl | Rosmarin
Der wunderbare schwarze Reis von Sivaris steht im Mittelpunkt. Eine Beilage die mich begeistert hat. Wir haben ihn mit Hühnerkeulen und der Thai-Eierschwammerpaste zu einem wunderbaren Gericht kombiniert.
Den schwarzen Reis mit der 2,5 fachen Menge an Wasser ca. 50 Minuten auf leiser Flamme garen. Währenddessen die Hühnerkeulen putzen, leicht einsalzen und samt Rosmarinzweig in Olivenöl anbraten. Nachdem das Huhn schön braun ist, die Kasserolle bei 180 Grad für 20 Minuten bei 180 Grad in den Ofen stellen.
Die Thai-Eierschwammerlpaste in eine Pfanne geben und erhitzen. Danach 100ml Schlag einrühren und am Herd sanft einreduzieren lassen. Den Reis mit etwas Butter durchrühren und auf der warmen Herdplatte stehen lassen. Das Huhn aus dem Ofen nehmen, die Eierschwammerl-Sauce über das Huhn geben und mit ausreichend Reis
servieren.
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