Roasted chicken thighs and pork belly on red cabbage

Ingredients for 2 servings:

• 500 g marinated chicken thighs
• 500 g pork belly, sliced, marinated
• 400 g red cabbage, frozen or jar
• 2 tbsp olive oil
• n. B. herbs (e.g. rosemary, thyme), fresh
• e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

very easy

Preheat the oven to 200°C (top/bottom heat). Prepare the marinated chicken thighs and pork belly. First, heat 1 tablespoon of olive oil in a pan over medium heat and fry the chicken thighs on both sides until golden brown. The meat doesn’t need to be cooked all the way through, as it will continue to cook in the oven. In the same pan, fry the pork belly until crispy. Meanwhile, add the remaining olive oil to a baking dish. Spread the red cabbage in the dish and season with salt, pepper, and the fresh herbs. Place the fried chicken thighs and pork belly slices on top of the red cabbage. Place the baking dish in the preheated oven and cook the meat for about 25-30 minutes. Serve the meat and red cabbage sprinkled with fresh herbs. Serve with baguette.