Stuffed chicken thighs
| Preparation time | 30 minutes |
| cooking time | ninety minutes |
| enough for | two people |
Ingredients
- ¼ cup fresh, chopped parsley.
- One and a half cups of long-grain rice.
- Three crushed garlic cloves.
- A chicken or vegetable stock cube.
- A small onion cut into cubes.
- A teaspoon of dried mint.
- Half a teaspoon of chicken seasoning.
- Half a cup of small chopped mushrooms.
- Quarter teaspoon of black pepper.
- A bit of obesity, lettuce.
- Five to six bone-in, skin-on chicken thighs.
how to prepare
- Fracture of the bone on the lower side to obtain the shape of the thigh.
- Separate the meat from the bone and cut it into small cubes, then set it aside.
- Put some butter or oil in a pan on the stove.
- Put the chopped onions in the pan and stir until golden brown, then add the garlic and stir for two minutes.
- Add the cubed chicken with the vegetable or chicken broth, stir well over high heat to dry out the water, then add the sliced mushrooms while stirring.
- Add the dried mint and spices while stirring, then add boiling water with salt and boil until the chicken is cooked.
- Add the rice to the previous pan making sure the water level is above the level of the rice, then cover the pan until the rice is cooked.
- Add parsley to the cooked rice and mix, then stuff the rice inside the skin of the thighs to shape it.
- Preheat the oven to 200 degrees, then arrange the stuffed thighs in the oven tray and put them in so that the chicken becomes golden.
- Pour the remaining rice on a plate, spreading the stuffed thighs on top.
- Decorate the edges of the dish with vegetables such as: red cherry tomatoes and lettuce.
Chicken platter with vegetables
| Preparation time | forty minutes |
| cooking time | 30 minutes |
| enough for | six persons |
Ingredients
- The chicken weighs one kilogram.
- A teaspoon of: coriander, cumin.
- Half a teaspoon of: black pepper, ground cardamom and turmeric.
- Two teaspoons of salt.
- A tablespoon of oregano and basil.
- Three medium sized potatoes.
- Medium sweet green pepper.
- Ten mushroom seeds.
- Four sticks of green onions.
- A large piece of: tomatoes, fresh artichokes and red onions.
- bulb of garlic;
- half cup of olive oil.
how to prepare
- Cut the chicken into eight pieces, or as desired.
- Bring a deep plate, then put: basil, pepper, salt, coriander, cumin, turmeric, oregano, then add a cup of olive oil and stir well.
- Add the shredded chicken to the previous spice mixture.
- Cut each of the following: potatoes, red onions and tomatoes into quarters, cut the green and red peppers into large cubes and the green onions into three or four pieces, then add them to the chicken dish along with the halved mushrooms.
- Cut the artichoke by removing its stem, then cut it into four pieces lengthwise.
- Put the garlic after hitting it once with the edge of the knife, with the chicken dish.
- Mix all the ingredients well, and distribute them in the oven dish, then sprinkle with parsley and a cup of water.
- Heat the oven to a temperature of 200 C, put the plate of chicken with the vegetables in the oven for fifteen minutes, then close the dish with foil and put it back in the oven for fifteen minutes until the chicken is cooked.
Chicken stuffed with vegetables
Ingredients
- Two big chickens.
- a tablespoon of salt.
- A teaspoon of: black pepper, cinnamon, ginger, turmeric and cardamom.
- Two teaspoons of mixed spices.
- A cup of: short grain rice, chopped parsley, peas.
- Two tablespoons of corn oil.
- Two hundred grams of minced meat.
- One medium sized onion, chopped.
- Three crushed garlic cloves.
- A century of chopped pepper.
- Two medium sized potatoes, cut into wedges.
- Two large tomatoes cut into quarters.
- One medium carrot, sliced.
- Two sliced zucchini.
- Small onion cut into wedges.
- Small head of garlic, cut in half.
how to prepare
- Soak half a cup of rice in water for ten minutes.
Preparation of the spice:
- Add each of the following: turmeric, spice blend, cardamom, salt and a pinch of black pepper to a bowl and set aside.
- Put a little olive oil in a saucepan and add the minced meat, stirring until cooked, then add: the ginger, the chopped onion and a clove of garlic, stirring constantly.
- Add half the amount of spices previously prepared in the meat pot, then add the soaked rice and an amount of water, and let stand to ensure that the rice is half homogeneous.
Preparing the chicken:
- Put the remaining spices over the chicken in a deep bowl, rubbing in and out to ensure even distribution.
- Stuff the chicken with the prepared rice.
- Put all the vegetables in the chicken tray, sprinkle some olive oil and parsley on it, then add a cup of water to the tray, cover it with foil and put it in the oven until until it is cooked.