300 g Cherry tomatoes
4 piece Chicken thighs
2 piece Red onions
2 sprig Rosemary
3 piece bell pepper (red)
0.5 tsp cayenne pepper
1 clove garlic
2 tsp ground cumin
1 pinch ground pepper
6 tbsp olive oil
3 tsp salt
3 tsp sweet paprika
1 tbsp white balsamic vinegar
Pat the chicken thighs dry and marinate with spices and olive oil.
Preheat the oven to 200°C top/bottom heat.
Ingredients
4 piece Chicken thighs, 3 tsp sweet paprika, 2 tsp ground cumin, 1 pinch ground pepper, 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 dry and roughly chop.
Wash the peppers, halve, deseed and cut into strips. Halve the tomatoes.
Ingredients
2 piece Red onions, 1 clove garlic, 2 sprig Rosemary, 3 piece 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.
Ingredients
0.5 tsp cayenne pepper, 1 tbsp white balsamic vinegar, 1 tsp salt, 2 tbsp 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
