For the Upside Down Chicken, mix some olive oil with the spices and the pressed garlic. Marinate the chicken shanks with it.
Cut the cauliflower into bite-sized pieces. Sauté in hot olive oil in a large pot until the cauliflower pieces are brown. Remove the cauliflower from the pot.
Peel and chop the onion and sauté in the same pot. Add the rest of the oil and spice mixture and sauté the chicken shanks in it.
In the meantime, wash the rice. Put the cauliflower back into the pot and add the rice. Pour enough chicken soup to cover the rice.
Bring everything to a boil and then turn down to the lowest heat. Simmer gently for about 30-45 minutes until the rice is cooked.
Meanwhile, toast the pine nuts in a small pan without oil. Pour the Greek yogurt into a large bowl.
Season the hendel skillet with salt and pepper and dump the contents of the skillet onto the Greek yogurt under a mark.
Sprinkle the dish with the toasted pine nuts and serve. If you like, you can finish the Upside Down Chicken with a handful of raisins.
Preparation Tip:
A Strong Ale is the perfect accompaniment to spicy Upside Down Chicken.
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