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    Preparation Time
    25 Mins
    Difficulty
    Medium
    Spice Level  

Spanish Spice- Rubbed Chicken Thighs with Chive Flavored Veggiesby Cook Gourmet

Rs. 498 Serves 2

This recipe is inspired by some of the traditional flavors associated with Spanish cuisines. Chicken has been coated with bold and spicy paste containing traditional herbs like paprika, oregano and thyme. It is served with sauteed veggies where chives bring their distinct flavor to it.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories550

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Salt
    Water

INGREDIENTSPortion for 2

    400 gms Chicken Thighs

    For Marinade
    4 tbsp Parsley
    2tbsp Mint Leaves
    3 Cloved Garlic
    3/4 tsp Dried Thyme
    3/4 tsp Dried Oregano
    1/2 tbsp Paprika
    1/2 tsp Salt
    1/2 tsp Black Pepper
    1 Lemon
    3 tbsp Olive Oil for Marinade
    1/2 Birds Eye Chili

    For Veggies
    4 French Beans
    4 Broccoli Flowerets
    4 Cherry Tomatoes
    60 gms Carrots
    80 gms Zucchini
    1 Red Bell Pepper
    2 tbsp Olive Oil
    3 tsp Garlic
    1 tbsp Dry Chives
    1 Lemon
    1 tsp Salt
    1/2 tsp Sugar

    Cook Gourmet

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    • Spanish Spice- Rubbed Chicken Thighs with Chive Flavored Veggies

    DIRECTIONS

       
      1

      Prepare Chicken Marinade In a blender / food processor, combine parsley, mint leaves, garlic, thyme, oregano, paprika, salt, black pepper, lemon juice (1 lemon), olive oil and birds eye chili. Blend to smooth paste.

       
      2

      Marinate Chicken for 15 minutes Coat the chicken thighs with the marinade and mix well, in a bowl. Leave it for 15 minutes.

       
      3

      Blanch Veggies While chicken marinates, in a sauce pan bring 1 liter of water to boil (the water should be boiling and not warm) and add salt, sugar and lemon juice (1/4 lemon). Add French beans & Carrots and cook for 30 seconds. Then add Broccoli and Zucchini, cook for another 1 minute. (1.5 minutes in total). Drain, run them under cold water.

       
      4

      Cook the Veggies Heat the non-stick pan with olive oil over low-medium heat, add garlic and cook for 1 minute. Add the blanched veggies (broccoli, french beans, carrots & zucchini) along with bell peppers, cherry tomatoes and chives. Cook for 2 minutes, switch off heat and keep aside.

       
      5

      Pan Sear the Chicken When chicken has marinated for 15 minutes, heat non-stick pan over high heat for 1 minute. When the pan is hot place marinated chicken and cook for 1 minute on each side (2 minutes in total) Bring heat to low, cover and cook for 2 to 3 minutes, when the chicken is done, it will separate easily with the fork and inside will be white instead of pink. Remove from flame

       
      6

      For Final Serving Divide the chicken and veggies amongst two serving plates and then serve.

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