Chicken saramură (Romanian grilled chicken)

Name: Chicken saramură (Romanian grilled chicken)
Ingredients: 6 bone-in; skin-on chicken thighs; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 tablespoon mustard; 1000 ml water; 3 medium tomatoes (450 g); 1 red pepper (150 g); 2 garlic cloves; 1 small chili pepper; 1 teaspoon dried thyme; 1 teaspoon salt

Meat - Chicken saramură (Romanian grilled chicken) by Minodora D. - Recipia

Chicken saramură, a Romanian grilled chicken dish, is served hot with polenta, after the browned thighs have simmered for ten minutes in the broth. The tomatoes and pepper make a broth with garlic, thyme and a little chili. I choose skin-on thighs for the browned edges that stay crisp. Preparation: 20 minutes. Cooking: 65 minutes. Resting: 60 minutes. Total time: 145 minutes. Serves: 4. Approximately 440 kcal and 34 g protein per serving.

Ingredients

For the chicken thighs

6 bone-in
skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon ground pepper
1 teaspoon dried thyme
1 teaspoon paprika
1 tablespoon mustard

For the saramură

1000 ml water
3 medium tomatoes (450 g)
1 red pepper (150 g)
2 garlic cloves
1 small chili pepper
1 teaspoon dried thyme
1 teaspoon salt

Preparation

1. Rub the thighs with 1 teaspoon salt, the pepper, 1 teaspoon thyme, the paprika and the mustard. Cover and leave to marinate for at least 1 hour. 2. Grill the tomatoes and pepper on the barbecue or in a grill pan for 10 minutes, turning them, until softened and browned in spots. 3. Grill the thighs on the barbecue or in a grill pan for 35 minutes, turning them, until cooked through and browned. 4. Put the water in a pot. Cut the tomatoes and pepper into small pieces, chop the garlic and chili, then add them to the pot with 1 teaspoon thyme and 1 teaspoon salt. Bring the broth to a boil in about 10 minutes. 5. Put the thighs in the pot and simmer over low heat for 10 minutes, until the broth is gently bubbling.

Notes

Serve pickles alongside, in small portions. Thighs that are similar in size cook more evenly; very large ones may need a few extra minutes on the grill. Skin-on thighs brown better on the outside, and if you choose skinless pieces, keep a closer eye on them toward the end, as they dry out faster. Ripe, soft tomatoes crush easily into the broth; if they are firm, cut them into smaller pieces before adding them to the pot. If the broth is too salty, add 100 ml hot water and leave it over the heat for another minute before tasting again. The pepper may blacken on the grill; remove only the burnt skin without scraping away the flesh. Store leftovers in a sealed container in the refrigerator for up to 3 days; reheat the meat in the broth, not separately. You can make the broth ahead and keep the thighs separate until serving, then heat them together for a few minutes.