Servings 6
Prep Time 35 mins
Cook Time 1h
Total Time 1h 35 mins
Ingredients
Utensils
Preparations
Step 1π€
In a non-stick pan, brown the chicken thighs on the skin side, then on the flesh side to render some fat
Step 2π€
Leave until golden brownStep 3π€
Add salt and pepper, but not too much
Step 4π€
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 5π€
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 6π€
Place the chicken thighs in a dish, sprinkle them with curry and turmeric and pour the tomato sauce over them
Step 7π€
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 8π€
Serve with white rice or a good pan of vegetables
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