2 red onions
3 red and yellow sweet peppers
4 chicken leg quarters (thigh and drumstick), skin on
1 tablespoon Cajun seasoning
4 cloves garlic
2 tablespoons extra virgin olive oil plus more for drizzling
2 tablespoons red wine vinegar
Salt and freshly ground pepper
2 cups salted boiling water
1 cup basmati rice
4 tablespoons sour cream
2 tablespoons chopped fresh chives
1 cup baby arugula or other small salad greens
Preheat oven to 400 degrees. Peel and quarter onions. Cut peppers into bite-size pieces, discarding seeds and stems. On a roasting tray, place vegetables with chicken and toss all with Cajun seasoning, garlic cloves,1 tablespoon olive oil, and vinegar. Season with salt and freshly ground pepper and toss again, leaving chicken legs skin-side up. Roast for 40 minutes. Remove pan from oven and mash soft garlic cloves with a fork into tray juices, discarding garlic skins. Pour boiling water and rice around chicken pieces. Carefully cover pan with foil and return to oven for 20 minutes or until rice is fluffy and chicken pulls easily away from bone. Season again and divide chicken, vegetables, and pan juices between 4 serving plates. Place a dollop of sour cream on top of each chicken leg and sprinkle with fresh chives and arugula. Top each with a dusting of freshly ground pepper and a drizzle of extra virgin olive oil.
Yield: 4 servings
