Thighs with vegetables and coriander

Chicken thighs with vegetables and coriander - a delicious and comforting recipe

Preparation time: 20 minutes
Marinating time: 30-40 minutes (ideally overnight)
Cooking time: 30-40 minutes
Total: 1 hour
Number of servings: 4

Discover a recipe for chicken thighs with vegetables and coriander that will not only delight your taste buds but also bring a splash of color and flavor to your table. The secret of this recipe lies in the coriander seeds, which provide a fine and pleasant note, elevating the dish to a delicacy. Get ready to impress your family and friends with this simple yet flavorful dish!

Ingredients needed

- 4 chicken thighs
- 2 tomatoes
- 3-4 onions
- 1 bunch of fresh parsley
- 2 carrots
- 1 zucchini
- 1 bell pepper
- 1 red pepper
- 50 ml white wine
- 2 tablespoons of oil
- 3-4 cloves of garlic
- 3 green onions
- 2-3 teaspoons of lemon juice
- 2 tablespoons of tomato paste or tomato juice
- 1 teaspoon of ground coriander
- Spices: salt and pepper to taste, a pinch of chili, tarragon, and basil

Preparing the chicken thighs

1. *Marinating the thighs*: In a large bowl, season the chicken thighs with salt, pepper, a pinch of chili, and coriander seeds. You can crush them a little to release the aromas, but if you prefer a more subtle note, you can use them whole. Add the olive oil, lemon juice, and white wine. Mix well to ensure all the thighs are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 30-40 minutes. If you have time, let it marinate overnight for an even more intense flavor.

2. *Browning the thighs*: Heat a large skillet over medium heat and add a little oil. When the oil is hot, add the chicken thighs and let them brown for 5-7 minutes, turning them on all sides. This step is essential for achieving a golden and delicious crust.

Preparing the vegetables

3. *Chopping the vegetables*: Meanwhile, peel and chop the vegetables: onions into large cubes, carrots into rounds, zucchini into cubes, and the bell and red peppers into strips. The tomatoes can be quartered. These vegetables will add not only color but also valuable nutrients to your dish.

4. *Cooking the vegetables*: Once the thighs are browned, add the chopped vegetables to the skillet. Season with salt and, if desired, you can add a little pepper for extra flavor. Gently stir and let the vegetables cook over low heat for 10-15 minutes, covering the skillet with a lid. This will help the vegetables cook through and release their juices.

Finalizing the dish

5. *Adding flavors*: After the vegetables are almost cooked, add the tomato paste or juice and sliced garlic cloves. The garlic will provide a deep and aromatic flavor, perfect for complementing the dish. Season with tarragon and basil for an extra touch of freshness. Cover the skillet again and let it simmer for another 10-15 minutes.

6. *Serving*: Once the thighs and vegetables are cooked, sprinkle fresh chopped parsley on top. This will not only add a note of freshness but will also beautifully color the dish. Serve the thighs with the warm vegetables, alongside a portion of rice or mashed potatoes for a complete and satisfying meal.

Suggestions and variations

- You can experiment with other vegetables, such as pumpkin or eggplant, to diversify the recipe. You can also add olives or mushrooms for a Mediterranean touch.
- If you like a spicier taste, you can add a few slices of chili pepper to the skillet or replace the chili with a hot sauce.
- A delicious variation would be to serve the dish with a garlic and dill yogurt sauce, which will further brighten the flavor of the dish.

Nutritional benefits

This recipe for chicken thighs with vegetables is not only tasty but also nutritious. Chicken thighs are an excellent source of protein and essential nutrients, while the vegetables provide a rich supply of vitamins and fiber. Additionally, coriander is known for its antioxidant and anti-inflammatory properties.

Calories

A serving of chicken thighs with vegetables contains approximately 400-450 calories, depending on the amount of oil and type of vegetables used.

Frequently asked questions

1. Can I use other types of meat? Yes, you can replace chicken thighs with chicken breast or even pork or turkey, adjusting the cooking time accordingly.
2. Is marinating necessary? Marinating is recommended to intensify the flavors, but if you're in a hurry, you can skip this step.
3. How can I store leftovers? The dish stores well in the fridge in an airtight container for 2-3 days. You can reheat it in the microwave or on the stovetop.

Ideal pairings

This recipe pairs perfectly with a dry white wine or a craft beer. Additionally, a green salad or a mix of salads with tomatoes and cucumbers will complement the meal perfectly.

Enjoy this simple recipe for chicken thighs with vegetables and coriander, which combines flavors and textures in a captivating way! A memorable culinary experience awaits you!