300 G Cherry tomatoes
4 Sztuka Chicken thighs
2 Sztuka Red onions
2 Oddział Rosemary
3 Sztuka bell pepper (red)
0.5 Łyżeczka cayenne pepper
1 Palec garlic
2 Łyżeczka ground cumin
1 Szczypta ground pepper
6 Łyżka stołowa olive oil
3 Łyżeczka salt
3 Łyżeczka sweet paprika
1 Łyżka stołowa white balsamic vinegar
Pat the chicken thighs dry and marinate with spices and olive oil.
Preheat the oven to 200°C top/bottom heat.
Składniki
4 Sztuka Chicken thighs, 3 Łyżeczka sweet paprika, 2 Łyżeczka ground cumin, 1 Szczypta ground pepper, 4 Łyżka stołowa olive oil, 2 Łyżeczka salt
Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic.
Wash the rosemary, shake dry and roughly chop.
Wash the peppers, halve, deseed and cut into strips. Halve the tomatoes.
Składniki
2 Sztuka Red onions, 1 Palec garlic, 2 Oddział Rosemary, 3 Sztuka bell pepper (red), 300 G Cherry tomatoes
Mix the vegetables and rosemary with the salt, cayenne pepper, vinegar and oil.
Place everything on a baking tray, place the chicken thighs on top and place in the oven for 45-50 minutes.
Once the chicken has reached a core temperature of 80°C, it is juicy and the skin is crispy.
Składniki
0,5 Łyżeczka cayenne pepper, 1 Łyżka stołowa white balsamic vinegar, 1 Łyżeczka salt, 2 Łyżka stołowa olive oil
Place half of the vegetables in a tall container and puree into a creamy sauce.
Serve the chicken thighs with the sauce and oven vegetables.
Serve with rice or potatoes.
860.25
66.72 G
61.46 G
10.56 G
