Servings 6 Prep Time 35 mins Cook Time 1h Total Time 1h 35 mins Ingredients Tomato Paste Chicken Broth 50cl of warm water 1.5 tsp of limon juice 1 tsp of Curry powder 1 tsp of turmeric powder 2 tbsp fresh or dried basil or oregano 6 chicken thighs with skin Pepper Salt Utensils 1 filter Chef's Knives 1 ladle 1 immersion blender 1 eating blender 1 electric slow cooker 1 cast iron casserole dish 1 wok 1 dish Preparations Step 1🤗 In a non-stick pan, brown the chicken thighs on the skin side, then on the flesh side to render some fat Step 2🤗 Leave until golden brown Step 3🤗 Add salt and pepper, but not too much Step 4🤗 Preheat the oven to 180°C (thermostat 6), prepare the sauce: crumble the bouillon cube into a container, add all the tomato paste and dilute with the warm water Step 5🤗 Add the basil and lemon juice and a little salt and pepper, the sauce should be consistent but not thick, if necessary add more water Step 6🤗 Place the chicken thighs in a dish, sprinkle them with...
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