Marinated chicken thighs
easy
60 mins
60 mins
Ingredients
- 2 Limes
- 1 Garlic clove
- 7-10 Tbsp Lemon Pepper
- 4 Chicken thighs
- 7-10 Tbsp (à 200 g)
- 2 TABLESPOONS Oil
- 1 kg Spinach
- 1 small onion
- 1 TABLESPOON butter or
- 7-10 Tbsp Margarine
- 200 g Whipped cream
- 1 sachet of ground saffron (capsule)
- 1 TABLESPOON sauce thickener
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Pine nuts
- 7-10 Tbsp Lime slices for
- 7-10 Tbsp Garnish
Directions
- 1
Wash the limes in hot water, dab dry and rub the peel thinly. Squeeze the juice. Peel garlic and press it through a garlic press or finely hook it. Mix with lime juice, half of the peel and lemon pepper and brush the chicken legs with it. Cover the chicken thighs and let them simmer for about 30 minutes. Then dab dry and fry in hot oil for about 20 minutes, turning occasionally until golden brown. Wash spinach thoroughly, sort and drain. Peel and finely dice the onion and sauté in hot fat in a pot until transparent. Deglaze with cream, add saffron and boil down briefly. Add sauce thickener, bring to the boil and season with salt and pepper. Roast pine nuts in a pan without fat until golden brown. Blanch spinach in boiling salted water, drain and arrange on plates with chicken legs and saffron sauce. Sprinkle pine nuts on top and garnish with slices of lime and the remaining peel. Boiled potatoes taste good with it
- 2
Plate: Eschenbach
- 3
Glass: Kosta Boda
- 4
Bowls: Bella Cucina
- 5
Cutlery: Boda Nova
More Delicious Recipes
