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Spicy Chicken Thighs with Vegetables

    

To be modest, three portions of a real chicken delicacy :)

Cook

No. of servings

3

Ready in

1 h. 15 min.

Difficulty

medium

 

 

carrots7oz200grams
chicken drumsticks0lb1
eggplant14oz400grams
ground garlic1tsp1teaspoon
ground red hot paprika1tsp1teaspoon
ground red paprika1tsp1teaspoon
kohlrabi8.75oz250grams
olive oil6.75tbsp100milliliters
onion5.25oz150grams
salt1.5tsp1.5teaspoon
zucchini8.75oz250grams

1. 

chicken drumsticks  ground red paprika 1 tsp  ground red hot paprika 1 tsp  ground garlic 1 tsp  olive oil 6.75 tbsp (100 ml)

Wash chicken thighs, sprinkle them with seasoning, put them into the bowl, pour in oil and let them rest in the refrigerator 12 hours.

2. 

onion 5.25 oz (150 g)

Peel onion, chop it and put into deep pan.

3. 

carrots 7 oz (200 g)  kohlrabi 8.75 oz (250 g)

Peel carrot and kohlrabi, wash them, cut into thin rounds and slices. Place them on the onion.

4. 

zucchini 8.75 oz (250 g)

Wash zucchini and cut it into rounds. Place them on the kohlrabi with carrot.

5. 

eggplant 14 oz (400 g)

At the end lay slices of washed eggplant.

6. 

salt 1.5 tsp

Place the thighs on the vegetables, season them with salt and pour in oil from marinade. Do not pour water in, vegetables draw out enough water.

7. 

Roast covered for 45 minutes at 390°F (200°C), then uncover and roast for 15 more minutes.

Bon appetit!

 

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