lab 2

Ruvalpreet · Feb 6, 2023 · 1e1ff2b · 1e1ff2b
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+<!DOCTYPE html>
+<html lang="en">
+
+<head>
+    <meta charset="UTF-8">
+    <meta http-equiv="X-UA-Compatible" content="IE=edge">
+    <meta name="viewport" content="width=device-width, initial-scale=1.0">
+    <title>Food recipe</title>
+</head>
+
+<body>
+    <header>
+        <h1>Saffron Lemon Chicken w/Persian Rice</h1>
+        <figure>
+            <img src="saffron.jpg" alt="Saffron Lemon Chicken">
+            <figcaption> Saffron Lemon Chicken w/Persian Rice.Reference: <a
+                    href="https://www.foodista.com/recipe/MXK822YH/saffron-lemon-chicken-w-persian-rice"
+                    target="_blank">Click Here </a></figcaption>
+        </figure>
+    </header>
+    <main>
+        <article id="description">
+            <h2>Description</h2>
+            <p>I really like lemon chicken with rice i used to eat that every sunday when i was in my high school. My
+                mother used to cook it for me and its is one of my favorite dish that i can eat any time.</p>
+        </article>
+        <section id="Ingredients">
+            <h2>Ingredients</h2>
+            <ul>
+                <li> FOR THE CHICKEN</li>
+                <li>2 tablespoons butter</li>
+                <li>1 clove of garlic grated</li>
+                <li>1 large pinch of saffron</li>
+                <li>2 tablespoons honey</li>
+                <li>1 lemon juiced</li>
+                <li>6 chicken thighs and drumsticks mix, skin on</li>
+                <li>1 tablespoon olive oil</li>
+                <li>FOR THE SAFFRON RICE</li>
+                <li>¾ cup of long grain Basmati rice</li>
+                <li>2 cups onion chopped</li>
+                <li>⅓ cup dried cranberries, chopped</li>
+                <li>¼ cup almond, chopped</li>
+                <li>½ cup pitted dates, chopped</li>
+                <li>2 tablespoons olive oil</li>
+                <li>1 tablespoon butter</li>
+                <li>1 teaspoon of saffron strands</li>
+                <li>2 tablespoons olive oil</li>
+                <li>6 tablespoons butter</li>
+                <li>salt and pepper</li>
+            </ul>
+        </section>
+        <section id="Preparation">
+            <h2>Preparation</h2>
+            <ol>
+                <li>PREPARATION FOR CHICKEN</li>
+                <li>Melt the butter in a small pan, stir in the garlic and saffron, and cook over low heat for a few
+                    minutes. Stir in the honey and lemon juice. Remove from the heat and allow to cool.</li>
+                <li>Season the chicken pieces on both sides generously with salt and toss in a shallow dish with the
+                    marinade. Marinate overnight turning it once.</li>
+                <li>Remove from the refrigerator and allow it to be room temperature.</li>
+                <li>PREPARATION FOR THE SAFFRON RICE</li>
+                <li>In a small container place the saffron strands and add 1 cup of hot water. Set aside</li>
+                <li>In a large pan add the rice cover it with water and add salt. Let it stand for A couple of hours.
+                    Rinse the rice and change the water one more time. Let it rest for another 30 minutes. Rinse and set aside.</li>
+                <li>Bring a boil a large pot of salted water and cook the rice for about 5 to 8 minutes or until it
+                    still has a bite to it, al dente. Do not let it go soft. Drain and set aside.</li>
+                <li>Meanwhile, in a large skillet melt and warm up the 2 tablespoons olive oil and 1 tablespoon butter.
+                    Add the onion and gently cook them until translucent. Add the cranberries, almonds, dates. Season with salt
+                    and pepper. Stir into all the ingredients are well incorporated.</li>
+                <li>COOKING & ASSEMBLING THE DISH</li>
+                <li>In a shallow round pan with a fitting lid, place 1 tablespoon olive oil and 2 tablespoon butter. Add
+                    half of the cooked rice and spread it to cover the bottom of the pan. Add the onion mixture to form a layer.
+                    Cover the mixture with the remainder of the rice. Spread the saffron with the water all over it. Add ¼ cup
+                    more water to the pan. Add the remaining oil and butter on top of the rice. Place over medium-high heat
+                    covered and making sure that all the steam stays inside. Place a towel between the pan and the lid. Let it
+                    cook without touching it until the sides are turning a nice golden color.</li>
+                <li> Meanwhile, in a large skillet add the olive oil and warm over medium-high heat. Add the chicken skin
+                    side down first and sauté until the skin is super crispy (It will look burned as it is normal because of
+                    the honey).</li>
+                <li>Turn and cook the other side. Lower the heat to medium and continue cooking the chicken until done.</li>
+                <li>Remove the lid, invert on a large serving platter over the pot and carefully flip over. Not to worry
+                    if stick as you can scrape it and add it to the plate.</li>
+                <li>Serve alongside the chicken.</li>
+            </ol>
+        </section>
+    </main>
+
+
+
+</body>
+
+</html>
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