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Chicken thighs Recipe



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 1πŸ€—

In a non-stick pan, brown the chicken thighs on the skin side, then on the flesh side to render some fat



Step 2πŸ€—

Leave until golden brown



Step 3πŸ€—

Add salt and pepper, but not too much



Step 4πŸ€—

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 5πŸ€—

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 6πŸ€—

Place the chicken thighs in a dish, sprinkle them with curry and turmeric and pour the tomato sauce over them





Step 7πŸ€—

Put in the oven and cook for about 1h30, lower the temperature if the cooking is too fast, Soak the chicken thighs with the cooking juices regularly throughout the cooking process



Step 8πŸ€—

Serve with white rice or a good pan of vegetables



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