First, put the chicken parts in a pot and cover with lightly salted water. Add a few cloves and peppercorns and cook the meat until tender, about 30-40 minutes. Lift out the chicken parts, remove the meat and cut into small cubes. Set the chicken stock aside. Melt some butter in a saucepan, add the chicken and gently brown all over on low heat. Add the chopped nuts and pour some chicken stock. Add salt, pepper and let it boil down to a plump mixture for 10-15 minutes. If necessary, add some more stock or otherwise let it boil down longer or add more nuts. Soak the saffron threads in lukewarm water. Put on a pot with about 500 ml of water. Add the orange peel and cook until soft. Then stir in the saffron together with the liquid, dissolve the sugar in it and bring everything to the boil again. Remove from heat and strain through a fine sieve. Meanwhile, wash the rice well several times until the water is completely clear. Drain well in a sieve. Bring plenty of salted water to a boil in a saucepan, add the rice and simmer for about 10 minutes until the rice grains are soft but still firm. Strain and drain in a colander. Now butter a suitable pot well and alternate the rice with the chicken. Finish with rice and drizzle the orange-saffron broth over the top. Close the pot well, for this it is best to cover the lid with e
Preparation Tip:
If dried orange peel is not available, fresh orange zest can also be used, which has previously been placed in warm water for a few hours. The water should be changed again and again to remove the bitter substances.
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