300 G Cherry tomatoes
4 Stycken Chicken thighs
2 Stycken Red onions
2 Gren Rosemary
3 Stycken bell pepper (red)
0.5 Tesked cayenne pepper
1 Tå garlic
2 Tesked ground cumin
1 Nypa ground pepper
6 Matsked olive oil
3 Tesked salt
3 Tesked sweet paprika
1 Matsked white balsamic vinegar
Pat the chicken thighs dry and marinate with spices and olive oil.
Preheat the oven to 200°C top/bottom heat.
Ingredienser
4 Stycken Chicken thighs, 3 Tesked sweet paprika, 2 Tesked ground cumin, 1 Nypa ground pepper, 4 Matsked olive oil, 2 Tesked 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.
Ingredienser
2 Stycken Red onions, 1 Tå garlic, 2 Gren Rosemary, 3 Stycken 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.
Ingredienser
0,5 Tesked cayenne pepper, 1 Matsked white balsamic vinegar, 1 Tesked salt, 2 Matsked 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
