Chicken thighs on apple, onion and pineapple with rice

Ingredients for 2 servings:

• 2 chicken legs
• 250 g Basmati or Thai rice
• 1 large can of pineapple
• 1 ½ apples, red
• 2 onions
• Salt
• Thyme
• curry powder
• oregano

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

curry chicken

Prepare the rice as usual. Slice the onions into half rings, eighth the apples and cut into approximately 0.5 cm slices. Pour the pineapple chunks into a sieve and collect the juice. Wash the chicken thighs, pat dry, and rub with salt and a little curry powder. Sear on both sides and set aside. Add the onions, apples, and pineapple to a pan with a little oil and fry lightly. Season with curry, thyme, and oregano, and top up with about half of the pineapple juice. Place the onions and fruit in a baking dish and place the chicken thighs on top. Roast at 180 degrees Celsius on the middle rack of the oven for approximately 40 minutes. Baste the chicken thighs occasionally with the remaining pineapple juice. Serve with the rice.