- 2 chicken legs
- 190 g spelt
- 1⁄2 head radicchio
- 6 cloves garlic
- 60 ml apple cider vinegar
- 355 ml water
- olive oil for frying
Utensils: cutting board, knife, tongs, pot, cooking spoon
Season the chicken on both sides with salt and pepper. Core the radicchio and cut into thin wedges. Peel the garlic cloves and crush them.
Set a pot over medium-high heat and add a drizzle of olive oil. Add the chicken drumsticks and skin-side down chicken thighs and cook for approx. 12 min. until the skin is crispy and browned. Flip, and cook for approx. 8 min. more. Remove from the pot.
Add another light drizzle of olive oil to the pot, if needed, and add the garlic cloves. Let sauté for approx. 1 min. then add the spelt. Season with salt and pepper and let cook for about 5. min. or until it smells fragrant and the spelt is toasted slightly. Deglaze the pot with the apple cider vinegar, then add the water. Bring to a boil.
Once the pot is boiling, add the chicken back in and cook for approx. 20 min. or until chicken is cooked through, spelt is cooked, and liquid is almost totally gone. Plate the spelt and chicken and serve with radicchio. Enjoy!
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