Easy and versatile chicken thighs Ingredients: 1.5 tablespoons of curry powder, salt and a little pepper, 6 chicken or turkey legs with skin, 1 small can of tomato paste, 1 cube of dehydrated chicken or vegetable stock, 50 cl of lukewarm water, 1.5 tablespoons of lemon juice, 1 teaspoon of turmeric powder, 2 tablespoons of fresh or dried basil or oregano.
Utensils: 1 frying pan - 1 oven - 1 dish -
Total time:
1h35
Preparation:
35 min -
Cooking:
1 h
Phase 1
In a non-stick pan, mades brown the chicken thighs over high heat, skin side down, then flesh side down, to release some fat.
Phase 2
Leave until you have a beautiful golden color.
Phase 3
Salt and pepper but not too much.
Phase 4
Preheat the oven to 180°C (thermostat 6). Prepare the sauce: crumble the stock cube into a container, add all the tomato paste and dilute with lukewarm water.
Phase 5
Add the basil and lemon juice as well as a little salt and pepper. The sauce should be consistent but not thick; add water if necessary.
Phase 6
Place the chicken thighs in a baking dish, sprinkle them with curry and turmeric and pour the tomato sauce over them.
Phase 7
Place in the oven and cook for around 1h30, lower the temperature if the cooking is too fast. Soak the chicken thighs in the cooking juice fairly regularly throughout the cooking process.
Phase 8
Serve with white rice or a good pan of vegetables.
Utensils: 1 frying pan - 1 oven - 1 dish -
Total time:
1h35
Preparation:
35 min -
Cooking:
1 h
Phase 1
In a non-stick pan, mades brown the chicken thighs over high heat, skin side down, then flesh side down, to release some fat.
Phase 2
Leave until you have a beautiful golden color.
Phase 3
Salt and pepper but not too much.
Phase 4
Preheat the oven to 180°C (thermostat 6). Prepare the sauce: crumble the stock cube into a container, add all the tomato paste and dilute with lukewarm water.
Phase 5
Add the basil and lemon juice as well as a little salt and pepper. The sauce should be consistent but not thick; add water if necessary.
Phase 6
Place the chicken thighs in a baking dish, sprinkle them with curry and turmeric and pour the tomato sauce over them.
Phase 7
Place in the oven and cook for around 1h30, lower the temperature if the cooking is too fast. Soak the chicken thighs in the cooking juice fairly regularly throughout the cooking process.
Phase 8
Serve with white rice or a good pan of vegetables.