0.5 tsp Cayenne pepper
300 g Cherry tomatoes
4 units Chicken thighs (250–300 g each)
1 clove, tsp Garlic
2 tsp Ground cumin
4 tbsp Olive oil
2 units Red onions
3 units Red pepper
2 sprig Rosemary
3 tsp Sea salt
3 tsp Sweet paprika
1 tbsp White balsamic vinegar
Rinse the chicken thighs, dab them dry with kitchen roll and marinate them in a bowl with paprika, cumin, 2 tsp salt, pepper and 2 tbsp olive oil. Preheat the oven to 200°C (top/bottom heat).
Ingredients
4 units Chicken thighs (250–300 g each), 3 tsp Sweet paprika, 2 tsp Ground cumin, 3 tsp Sea salt, 4 tbsp Olive oil
Peel the onions and garlic. Cut the onions into wedges and finely chop the garlic. Wash the rosemary and shake it dry then pluck and coarsely chop the leaves. Wash the red peppers and cherry tomatoes. Quarter the peppers, remove the stalk bases, white ribs and seeds, then slice into strips. Cut the tomatoes in half.
Ingredients
2 units Red onions, 1 clove, tsp Garlic, 2 sprig Rosemary, 3 units Red pepper, 300 g Cherry tomatoes
Place the vegetables and rosemary in a bowl and mix with 1 tsp salt, cayenne pepper, vinegar and 2 tbsp olive oil. Place on a baking tray, top with the chicken thighs and roast in the oven for 45–50 minutes, basting the chicken with the cooking juices every 10 minutes.
Ingredients
0.5 tsp Cayenne pepper, 1 tbsp White balsamic vinegar
Once the chicken has reached a core temperature of 80 degrees and is therefore succulent with a crispy skin, transfer half of the vegetables to a tall container and blitz to a creamy sauce with a hand blender. Re-season. Plate up the chicken thighs with the sauce and the roasted vegetables and serve.
797.75
66.69 g
54.45 g
10.42 g
