Chicken Thighs with Vegetable Garnish
Main Dishes | European cuisine
⏳ Time
40 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
For this dish, you can use any parts of the chicken; however, keep in mind that cooking boneless meat is always faster and easier. The same goes for vegetables—they can be any kind, even frozen. The flavor comes from the pickled cucumbers. Enjoy your meal!
Ingredients
- Chicken Thighs - 4 pieces
- Pickled Cauliflower - 1 jar
- Potato - 1 piece
- Orange Bell Peppers - 1 piece
- Eggplants - 1 piece
- Vegetable Oil - 3 fl oz
- Flower Salt - 1 teaspoon
- Ground Dried Garlic - 1 tablespoon
Step by Step guide
Step 1
Prepare the vegetables.
Step 2
Peel the eggplant.
Step 3
Cut it into strips first.
Step 4
Then into cubes.
Step 5
Pour vegetable oil into a frying pan and place it over medium heat.
Step 6
Add the eggplant cubes to the heated pan.
Step 7
Cut the bell pepper into strips first.
Step 8
Then into cubes.
Step 9
Add it to the pan with the eggplant.
Step 10
Next, cut the tomato into strips.
Step 11
Then, like the other vegetables, into cubes.
Step 12
Add it to the other vegetables in the pan.
Step 13
Stir the vegetable mixture and add salt.
Step 14
Add the garlic.
Step 15
Sauté the vegetable mixture until half-cooked.
Step 16
Take a few cucumbers out of the jar.
Step 17
Slice them into rings.
Step 18
Add the cucumbers to the vegetable mixture and stir.
Step 19
Prepare the thighs.
Step 20
Fry them in the pan.
Step 21
Cook on both sides until done, adding a bit of herb salt.
Step 22
Assemble the finished dish and serve.
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