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Turmeric Chicken Thighs

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Turmeric Chicken Thighs

with saffron and chickpea rice and garlic butter zucchini

Informations supplémentaires
35 min. | 871 kcal | easy | Family, Favorite, Spicy | Printable version
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!
4unitChicken Thighs
140gBasmati Rice
5mlGround Saffron
0.5unitChickpeas
0.5unitYellow Onion(s)
1unitVegetable Broth Cube(s)
1unitFresh Italian Parsley
2unitZucchini(s)
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
10mlSpice Mix(turmeric powder,curry powder)
What you need pans, pot, bowl
871 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 82g
27%
fat 19g
29%
cholesterol 357mg
119%
fiber 8g
32%
protein 89g
saturated 5g
25%
sodium 525mg
22%
sugar 9g
trans 0g