Persian-Style Stuffed Braised Chicken Legs (Ran-e Ghalebi)
"Elevate your dinner table with these exquisitely deboned chicken legs, artfully stuffed with vibrant vegetables and finished with the golden touch of Persian saffron."
Instructions
Using a sharp knife, carefully remove the bones and visible tendons from the chicken legs, keeping the skin intact and facing outward.
Cut the carrots, celery, and zucchini into thin, uniform strips about 10–12 cm long for even cooking.
Place 3–4 strips of each vegetable inside each deboned chicken leg, arranging them neatly, then gently roll the chicken to enclose the filling.
Season the stuffed legs evenly with salt and black pepper. Lightly coat all sides with mustard, then add the lemon juice and oil or melted butter. Massage gently to ensure even coverage.
Cover the chicken and refrigerate overnight to allow the flavors to fully develop and the meat to tenderize.
Lightly oil a wide pan and arrange the marinated chicken legs in a single layer. Cook over low heat for about 30 minutes, turning carefully, until the chicken is tender and the cooking liquid is mostly reduced.
If desired, add a small amount of saffron water during the final minutes for aroma and color. Serve warm, optionally accompanied by mushroom sauce.