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Turmeric Chicken Thighs

35 min. | 871 kcal | easy |
Family, Spicy, Favorite
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1. Setup Chop the onion, garlic and parsley. Cut the zucchini into cubes.
2. Cook the rice Heat a drizzle of oil in a saucepan over medium high heat. Cook the onion 2-3 minutes. Add the rice and saffron and mix. Add the broth cube and 1.5 2P | 2 3P cups of water. Bring to a boil. Cover and cook for 10-12 minutes over low heat. After cooking, add the chickpeas to the rice.
3. Cook the chicken Mix the chicken with the spices, a drizzle of oil, salt and pepper. It's possible to reduce the spice amount on the children's portion. Heat a drizzle of oil in a pan over medium heat. Cook the thighs 6-7 minutes on each side.
4. Cook the zucchini In another small pan, heat a drizzle of oil on medium high. Cook the zucchini 3-5 minutes until browned. Add 1 tbsp. of butter and the garlic and cook for 1-2 minutes. Add salt and pepper.
5. Plate your dish Serve the chicken with the yogurt, rice and zucchini. Garnish with parsley. Bon appétit!
4 unit Chicken Thighs
140 g Basmati Rice
5 ml Ground Saffron
0.5 unit Chickpeas
0.5 unit Yellow Onion(s)
1 unit Vegetable Broth Cube(s)
1 unit Fresh Italian Parsley
2 unit Zucchini(s)
1 unit Greek Yogourt 2%
1 unit Garlic Clove(s)
10 ml Spice Mix(turmeric powder,curry powder)
What you need pans, pot, bowl
871 kcal
% daily value
% daily value
carbohydrate 82g
fat 19g
cholesterol 357mg
fiber 8g
protein 89g
saturated 5g
sodium 525mg
sugar 9g
trans 0g