This dish is an original Zelda themed creation inspired by the spices of the Eldin region of Hyrule. Raw bird drumsticks are marinated in Goron spice and dairy overnight, flame roasted, and served with a spiced Hylian rice.
Named after the river of lava that flows through the Eldin region, the spicy aromatic marinade complements the flavor of the poultry.
Ingredients
Goronbi Poultry
4-6 chicken leg (drumsticks)
1 5 oz container of plain Greek yogurt
1 tbsp ginger, sliced
1 tbsp garlic, chopped
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp Goron Spice*
Chopped parsley or cilantro
Spiced Hylian Rice
2 cups Japanese rice
3 1/2 cups vegetable or chicken broth
1 tsp cardamom
1 tsp onion powder
1 tsp garlic powder
1 tsp tumeric
1 tsp Goron Spice*
1-2 tsp salt
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp ginger
1-2 bay leaves
2-3 tbsp butter
Juice of one lemon
1/4 cup chopped parsley or cilantro
*can be substituted with Yunobo Spice for milder heat.
Score the chicken legs by making two to three small slices on one side and then the opposite side. This will allow the marinade to soak into the chicken. Combine the yogurt, ginger, garlic, olive oil, lemon juice, and Goron spice in a food processor and blend until smooth. Place the chicken legs in a large enough bowl and cover in the yogurt marinade. Using your hands, coat each piece of chicken in the yogurt marinade. Cover with plastic wrap and let it marinate in the refrigerator overnight.
To cook, lightly shake any excess yogurt marinade off of the chicken pieces (you don’t want it all off, just want an even coating, not globs). Place the chicken pieces on an oiled air fryer rack or basket. Air fry for roughly 12 minutes, flip the chicken, then air fry for 12 minutes more. Internal temperature of chicken should read 165 degrees Fahrenheit to be done. If you don’t have an air fryer, you can also grill or broil the chicken.
To make the rice, first wash the Japanese rice in a colander by running cold water through it until the water comes out clear (not cloudy). Place the rice in a rice cooler(or instant pot) and add all of the spices and the bay leaves. Stir to coat the rice. Fill the cooker to the 2 cup line with broth, stir again, and then set to cook. When the rice is finished, open the lid and allow to fully dry for about 5 minutes, gently tossing the rice if needed. When dry enough, cube the butter add it to the pot, close the lid to allow it to melt. When melted, stir the butter through the rice, add the lemon juice and chopped parsley or cilantro, and stir again. Rice is ready to serve. (Note: Rice can be made on stovetop in a pot as well if a rice cooker or instant pot is not available.)
Serve a piece of the chicken over some rice and garnish with chopped cilantro or parsley.