Fruity and spicy braised chicken thighs

Ingredients for 4 servings:

• 4 large chicken thighs
• 5 tomatoes
• 2 m.-sized orange(s)
• 3 m.-sized carrot(s)
• 200 g beans, green, frozen
• 50 g onion(s)
• 2 garlic cloves
• 2 chili peppers
• 1 can tomato(s), chopped, approx. 400 g
• vegetable broth
• salt and pepper
• Paprika powder
• turmeric
• sherry

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Season the chicken thighs. To do this, carefully loosen the skin at the bottom edge from the meat, push it up, and rub the chicken with turmeric. Then pull the skin back on and season as usual with salt and pepper. Brown the thighs in a pan over low heat for 5 minutes on each side. Remove from the fat and set aside. Finely dice the onion and garlic, chop the dried chilies. Score the fresh tomatoes, pour hot water over them, and peel them. Then dice the peeled tomatoes and thinly slice the trimmed carrots. Peel the oranges, removing all the white pith. Then fillet the oranges and roughly chop them. Collect any juice that runs out in a container and add it to the sauce later. Sauté the finely chopped onion and garlic in the oil from the seared chicken thighs over low heat until translucent. Deglaze with a generous splash of sherry. Then add the diced fresh tomatoes, the filleted oranges, frozen beans, carrots, chili peppers, and the can of chopped tomatoes. Season the sauce generously with salt, pepper, paprika, and turmeric. Finally, add the chicken thighs and simmer gently in the sauce with the lid on for about 20 minutes. Top up the liquid with a little vegetable stock, if needed. Finally, season with sherry. This dish is delicious with potatoes, rice, or pasta.