Chicken Pargiot - Cook with K.P SE22 EP36

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: chicken drumsticks

Breasts are lower in fat, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro offers a fresh flavor and is often more affordable.

Sprinkle chicken thighs with Pink Himalayan rock salt and finely ground black pepper.

Dust chicken thighs with garlic powder, onion powder, ground cumin, and ground cardamom.

Heat olive oil in a pan and place chicken thighs in it for a slow cook.

Cook chicken thighs for about 7 minutes per side at medium heat until slightly browned.

Add quarter cup of diced red onion and a third of a yellow capsicum to the pan with the chicken.

Add two crushed cloves of garlic and three sliced tomatoes to the pan.

Season with more salt and freshly ground black pepper, and cook down the vegetables.

Stir in two tablespoons of fresh parsley and about one to two teaspoons of barbecue sauce.

Place chicken thighs on baking paper in a roasting tray and pour the vegetable mixture over them.

Roast in the oven at 180 degrees Celsius for 10 to 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens