1 tbsp balsamic vinegar (white)
0.5 tsp cayenne pepper
300 g cherry tomatoes
4 piece chicken thighs
2 tsp cumin (ground)
1 clove garlic
6 tbsp olive oil
3 tsp paprika (sweet)
1 pinch pepper (ground)
3 piece peppers (red)
2 piece red onions
2 sprig rosemary
3 tsp salt
Pat the chicken thighs dry and marinate with the spices and olive oil.
Preheat the oven to 200°C (top/bottom heat).
Ingredients
4 piece chicken thighs, 3 tsp paprika (sweet), 2 tsp cumin (ground), 1 pinch pepper (ground), 4 tbsp olive oil, 2 tsp salt
Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic.
Wash the rosemary, shake it dry and roughly chop it.
Wash, halve and deseed the peppers and cut them into strips. Halve the tomatoes.
Ingredients
2 piece red onions, 1 clove garlic, 2 sprig rosemary, 3 piece peppers (red), 300 g cherry tomatoes
Mix the vegetables and rosemary with the salt, cayenne pepper, vinegar and oil.
Place everything on a baking tray, put the chicken thighs on top and roast in the oven for 45 to 50 minutes.
Once the chicken has reached a core temperature of 80°C it will be succulent with crispy skin.
Ingredients
0.5 tsp cayenne pepper, 1 tbsp balsamic vinegar (white), 1 tsp salt, 2 tbsp olive oil
Put half of the vegetables in a tall container and blend into a creamy sauce.
Plate up the chicken thighs with the sauce and the roasted vegetables and serve.
Rice or potatoes go well with this dish.
860.25
66.72 g
61.46 g
10.56 g
