Rumi Spice
4 lbs chicken legs with bone and skin, whole
1 tablespoon sea salt
1 tablespoon black pepper, freshly ground
2 tablespoons unsalted butter (melted)
1 tablespoon olive oil
1 cup carrots, diced
1 cup white onion, diced
1 cup celery stalks, diced
1 tablespoon flour
1 teaspoon Rumi whole coriander seeds
1 pinch Rumi Saffron (about 20 threads)
1 cup dry white wine
1 quart chicken broth
2 bay leaves
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped flat-leaf parsley
Start by patting the chicken dry with clean paper towels. Massage 2 tablespoons of butter into the chicken and season with salt and pepper on both sides.
Coat the bottom of a pan with olive oil over medium-high heat. Brown the chicken on each side for about 5 minutes. Remove the chicken and set it aside.
Reduce the heat to low and in the same pan, add 1 cup diced onions, 1 cup diced celery, 1 cup diced carrots, and 1 cup oyster mushrooms.
Cook the vegetables for 8 to 10 minutes until they start to brown. Add 1 teaspoon of Rumi coriander and a pinch of Rumi saffron threads. Cook for another 30 seconds while stirring constantly.
Sprinkle 1 tablespoon of flour over the vegetables and mix until no visible flecks of flour remain. Add 1 cup of white wine and 1 quart of unsalted chicken broth. Stir to combine.
Increase the heat to high and bring the contents to a boil. Return the browned chicken pieces to the pan along with 2 bay leaves. Cover with a lid and reduce the heat to medium-high.
Cook for 25 to 30 minutes or until the chicken is fully cooked (internal temperature of 165°F).
Reduce the heat to a gentle simmer and remove the chicken pieces and bay leaves. Transfer 3/4 of the liquid to a blender and pulse until almost smooth.
Return the blended liquid to the pan and stir in 2 tablespoons of freshly squeezed lemon juice. Return the chicken back to the pan.
Garnish with 2 tablespoons of chopped flat-leaf parsley.
Serve in shallow bowls. Enjoy!
