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🍽️ Crispy Chicken Thighs with Chickpea Vegetable in Tomato Sauce
1388 kcal · 30 min · 4 servings
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Ingredients
- 8 chicken drumsticks
- salt
- pepper
- paprika powder
- 3 tbsp olive oil
- 1 can chickpeas
- 1 small can red beans
- 3 carrots
- 2 onions
- 4 stalks lovage
- 1 stalk celery
- 1 zucchini
- 3 tbsp olive oil
- 400 g tomato puree
- 0.5 tsp sugar
- salt
- pepper
- 8 small frying sausages
- 1 tbsp ghee
Instructions
- 1. Preheat the oven to 200 degrees Celsius.
- 2. Wash the chicken thigh fillets thoroughly and pat them dry with a kitchen towel.
- 3. Season the meat with salt, pepper, and paprika powder.
- 4. Brush the chicken pieces with some oil.
- 5. Place the meat in a baking dish.
- 6. Put the dish in the oven and bake the chicken pieces until golden brown for about 30 minutes.
- 7. Drain the chickpeas and the beans.
- 8. Rinse the vegetables under cold water and let them drain well.
- 9. Peel the carrots and cut them into small cubes.
- 10. Peel the onion and cut it into thin wedges.
- 11. Wash the lovage (an herbaceous plant with an anise-like flavor) and shake it dry.
- 12. Set aside a few small leaves for decoration.
- 13. Chop the rest of the lovage finely and set it aside as well.
- 14. Wash the celery and the zucchini.
- 15. Remove the hard ends from the celery and cut both into batons.
- 16. Heat oil in a large frying pan.
- 17. Sauté the prepared vegetables in it briefly.
- 18. Add the drained beans and chickpeas to the pan.
- 19. Pour the tomato puree over it.
- 20. Add a little water if necessary so that the sauce does not become too thick.
- 21. Let the vegetable mixture simmer for about 8 minutes.
- 22. Fry the sausages in a small frying pan in clarified butter until browned all over.
- 23. Divide the vegetables among four plates.
- 24. Place the baked chicken thighs and the sausages on top.
- 25. Garnish the dish with the reserved lovage leaves and serve.
Nutrition per serving
- kcal: 1388
- Protein: 88 g · Fett/Fat: 105 g · Carbs: 25 g