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Chicken Thighs With Vegetables Balsamic Glazed
5'
Ingredients
Servings
-
4 Portions
+
Potatoes
2 Mediums Potatoes
Butter
2 tablespoons Butter
Fresh parsley, chopped
1/4 cup Fresh parsley, chopped
Boneless chicken thighs
500 grams Boneless chicken thighs
Carrot, cut into cubes
3 Smalls Carrot, cut into cubes
Artichoke
1 Packet Artichoke
Balsamic Vinegar
4 tablespoons Balsamic Vinegar
MAGGI® Shish Tawook mix
1 Sachet MAGGI® Shish Tawook mix
yogurt
1 cup yogurt
Oil
2 teaspoons Oil
Almonds
1/4 cup Almonds
Chicken Thighs With Vegetables Balsamic Glazed
Nutri value
| Carbohydrates | 39.98 g |
| Energy | 624.96 kcal |
| Fat | 29.44 g |
| Protein | 50.89 g |
| Fiber | 9.39 g |
| Sodium | 252.11 g |
| Sugar | 8.76 g |
Instructions
5 Steps
65'
Total
5'Preparation
65'Cooking
0'Waiting
Step by step
1 of 5
1'
Step 1
Mix MAGGI® Shish Tawook Mix with 1 cup yoghurt and 2 teaspoon of oil.
Check
2 of 5
1'
Step 2
Add to Chicken and marinate for 2 hours in the fridge.
Check
3 of 5
1'
Step 3
Stir fry the vegetables (carrots, artichoke and potatoes) with butter.
Check
4 of 5
1'
Step 4
Add balsamic vinegar and stir for 5 minutes).
Check
5 of 5
1'
Step 5
Put Chicken in the oven tray, add vegetables for 35 minutes (Temperature 200˚C).
Check
Roasting tip:
You can garnish it with Roasted almonds and parsley.
Roasting Almonds:
- Boil Almonds for 10 minutes
- Put in cold water ,peel and cut into 2 parts , roast for 10 min .
- Peel Almond, Cut it in Half
- Roast 10 minutes in oven
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Chicken Thighs With Vegetables Balsamic Glazed
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