Spicy chicken thighs with Manne garnish

Description

You used to cook semolina dairy porridge sweet? And I never tried to serve it as a side dish? Salty, spicy paprizou? Well, you wonder! Try to cook such a flavorful garnish for sweet, tender chicken thighs, add the dish taste with onions and sweet peppers, and enjoy. Because it's delicious!

Ingredients

Chicken thigh

3 piece
Onion

1 piece
Leeks

1 piece
Green bell pepper

2 piece
Thyme

1 pinch
Juniper

2 piece
Black pepper

4 piece
Carnation

2 piece
Honey

2 tsp
Mint syrup

1 tsp
Grape seed oil

1 tsp
Vegetable oil

1 Tbsp
Butter

30 g
Dry red wine

100 ml
Salt
Semolina

1 cup
Water

1.5 cup
Paprika sweet

1 tsp
Vegetable oil

1 Tbsp
Cheese

50 g
Salt
Thyme

1 pinch

Cooking

First you need to marinate the thighs or other your favorite parts. Rinse, domiati and well to dry out the chicken.

Mix a spoonful of honey, syrup and grapeseed oil with pounded spices.

Thoroughly RUB the chicken with the marinade. I decided to remove the skin, but not necessarily. Marinate chicken in refrigerator from 4 hours to 2 days (optional). Remove half an hour before cooking.

Fry the chicken in a tablespoon of oil until Golden brown on all sides.

Onions and leeks peel and chop not too finely. Peppers also clean and cut into large strips.

In another pan lightly fry the onion and pepper in the second tablespoon of oil until light blush. Pour the wine and evaporate half. Add the butter, one spoonful of honey, salt and simmer for 5 minutes.

Spread roasted thigh, add a little boiling water to the chicken was covered in sauce by half, add salt and simmer on low heat for 20 minutes.

While the chicken cooked, you can do a side dish. Measure and sift the semolina TM "Mistral".

In a non-stick pan to lightly brown the semolina, stirring to rake the middle and pour in the oil. The oil spread paprika and allow the oil to be painted in red. Mix semolina with butter and paprika and season with salt.

Pour portions of hot water, stirring until semolina, to avoid lumps. Cover with a lid and turn off heat. Let stand under cover. Sprinkle with finely grated cheese, mix well.

Enjoy hip hot, spicy Manne garnish and sauce with onions and peppers.

Comments and reviews

Leave a comment or a recipe review