Chicken legs with peanut sauce Ingredients: 3 tomatoes - white pepper - 10 sprigs of - parsley - 1 pinch of - curry - 2 onions - 1 teaspoon of - ground ginger 30 g of - butter - 12 chickens - 1 can of - peanut paste - 4 cloves of - garlic - 5 broth.
Utensils:
- 1 casserole dish - 1 frying pan - 1 mixer - 1 1 kitchen whisk - whisksBuy 1 wooden spoon - 1 kitchen scale - scales
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Brown the chicken thighs in a casserole ou a stewpot with the butter.
Phase 2
Mix the tomato with the onions, garlic and parsley.
Phase 3
Dissolve 3 tablespoons of peanut paste in water to obtain a homogeneous mixture.
Phase 4
When the chicken thighs are nicely browned, remove them from the casserole dish, and pour in the blended tomatoes and peanut sauce in their place.
Phase 5
Mix with a whisk then crumble the stock cubes, sprinkle with pepper, curry and ginger.
Phase 6
Let simmer over low heat for a few minutes, return the chicken thighs to the sauce and cook for 30 minutes over low heat.
Utensils:
- 1 casserole dish - 1 frying pan - 1 mixer - 1 1 kitchen whisk - whisksBuy 1 wooden spoon - 1 kitchen scale - scales
Total time: 1 hour Preparation: 30 min Rest:- Cooking: 30 min
Phase 1
Brown the chicken thighs in a casserole ou a stewpot with the butter.
Phase 2
Mix the tomato with the onions, garlic and parsley.
Phase 3
Dissolve 3 tablespoons of peanut paste in water to obtain a homogeneous mixture.
Phase 4
When the chicken thighs are nicely browned, remove them from the casserole dish, and pour in the blended tomatoes and peanut sauce in their place.
Phase 5
Mix with a whisk then crumble the stock cubes, sprinkle with pepper, curry and ginger.
Phase 6
Let simmer over low heat for a few minutes, return the chicken thighs to the sauce and cook for 30 minutes over low heat.