Sesame-coated chicken drumsticks

Preparation

Cut the peppers into ½ cm slices and remove the stem and seeds. Peel onions and slice them thinly. Heat up the oil in a frying pan, add the onions, cook for 2 minutes, then add the peppers and cook for another 5 minutes, turning frequently. Add the rice, cook for another 1 minute, turning frequently. Pour on ¼ litre of water and cook 15 minutes at a low heat, then add the saffron.

Coat the chicken drumsticks with half of the Teriyaki sauce and fry for 3 minutes on each side, then coat both sides with more sauce and continue cooking for 10 minutes, turning from time to time. When the chicken is cooked, sprinkle the sesame seeds over it and serve on a bed of rice and peppers with a chive garnish.