Chicken with Orange-Carrot Vegetables

1. chicken legs season with salt, season with pepper. Marinate in juice of 1 orange, 2 tbsp wine and coriander for 15 min.

2. clean carrots and celery. Cut carrots into small cubes, cut celery into narrow slices. Peel onion, finely dice, sauté vegetables in 2 tbsp oil. Add clear soup and wine with the spices and a little lemon and simmer on low heat for 25 minutes.

3. cook long grain rice. Roast the drumsticks in 2 tbsp oil for 20 min. After 15 min brush with honey.

4. 2 kumquats cut into small cubes, the rest divide into halves, with chopped parsley to the vegetables form.

5. fillet the remaining oranges and heat them in the vegetables. Arrange everything.

Tip: Always use aromatic spices to refine your dishes!

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