Chicken Thighs with Hot Wok Vegetables

5 from 5 votes
Total Time 50 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 236 kcal


For the spicy chicken

  • 500 g Chicken thighs
  • 2 Garlic cloves
  • 1 Yellow peppers
  • 2 sprigs Fresh rosemary
  • 2 tbsp Olive oil
  • Salt and pepper
  • 1 tsp Tandoori spice

Hot wok vegetables

  • 0,5 Fresh leek
  • 1 Fresh onion
  • 1 Red peppers
  • 250 g Fresh mushrooms
  • 3 Fresh tomatoes
  • 1 tbsp Rapeseed oil
  • 1 tsp Chili Sauce (Sambal Oelek)
  • 100 g Crème fraîche with herbs
  • Chopped parsley


  • Wash the chicken thighs and pat dry. Grease a baking dish with olive oil. Place the chicken pieces in the baking dish, season with salt, pepper and season with the tandorri spice. Spread the diced hot peppers, the rosemary sprigs and the chopped garlic cloves on the chicken pieces. Preheat the oven to 180 ° and bake the chicken for approx. 30 minutes. Put tomato sauce on the chicken pieces 10 minutes before the end of the cooking time.
  • Wash the leek and peppers and cut into fine strips. Peel and halve the onion and cut into strips just like the champions. Brown the onion in a wok. Brown the leek and peppers. Add the mushrooms and tomatoes. Season with sambal olek and stew for approx. 10 minutes. Stir in the crème fraîche with the herbs and bring to the boil again. Arrange everything on a plate and garnish with parsley.


Serving: 100gCalories: 236kcalCarbohydrates: 1.9gProtein: 3.8gFat: 23.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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