200°C · 15-30 min
GezinsvriendelijkAllergens
Sulfiet
MosterdChimichurri chicken
We marinate this grilled chicken thigh fillet with oregano, garlic, and chili. The chimichurri salsa is made fresh from red peppers, roasted red pepper, and onion, along with plenty of fresh green herbs and lime juice. Served alongside are Mexican-style seasoned baby potatoes and a refreshing coleslaw. Deliciously summery, fresh, and spicy!
Chicken thigh fillet (Beter Leven 2 stars), red cabbage, pak choi, pointed cabbage, red pepper, bell pepper, spring onion, red onion, garlic, red chili, baby potatoes with skin, Granny Smith apple, lime juice, fresh basil, ginger, coriander, mint, parsley, chili powder, garam masala (coriander seeds, cumin seeds, cardamom, allspice, nutmeg, pepper, fennel seeds, bay leaf, clove), smoked paprika powder, cumin seeds, coriander seeds, oregano, paprika powder, raisins, Dijon mustard, tomato purée, extra virgin olive oil, red wine vinegar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: mosterd, sulfiet.
Microwave
Heat the chicken and potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the coleslaw and chimichurri salsa (cold).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the chicken and potatoes covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the coleslaw and chimichurri salsa (cold). Disposable containers cannot go in the oven, transfer to an oven dish.