John Myers
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Chicken Thighs with Hot Wok Vegetables
The perfect chicken thighs with hot wok vegetables recipe with a picture and simple step-by-step instructions.
For the spicy chicken
- 500 g Chicken thighs
- 2 piece Garlic cloves
- 1 Yellow peppers
- 2 Branches Fresh rosemary
- 2 tbsp Olive oil
- Salt and pepper
- 1 tsp Tandoori spice
Hot wok vegetables
- 0,5 pole 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.
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