Chicken thighs with fried cabbage and apples
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 479, total fat 33 G., saturated fats 8 G., proteins 28 G., carbohydrates 17 G., fiber 4 G., cholesterol 156 mg, sodium 937 mg, sugar 11 G.
Calories 479, total fat 33 G., saturated fats 8 G., proteins 28 G., carbohydrates 17 G., fiber 4 G., cholesterol 156 mg, sodium 937 mg, sugar 11 G.
Serve baked chicken thighs on a bed of roasted cabbage and apples, garnished with parsley for a refreshing touch. The sweet and tart flavor of roasted cabbage and apples perfectly complements the spiced chicken, and the dish is quick to prepare and perfect for a midweek dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (about 1 kg)
- 1/4 tsp dried thyme
- 2 tbsp. l. olive oil
- Half a small head of cabbage (red or white), finely shredded
- 1 green or red apple, thinly sliced
- 1/4 cup lightly salted chicken broth
- 2 tablespoons red wine vinegar
- 1 tbsp light brown sugar
- 0.5 cup fresh parsley leaves
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Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- Sprinkle the chicken on all sides with thyme, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Heat the olive oil in a large skillet over medium-high heat until very hot but not smoking. Add the chicken thighs, a few at a time, skin-side down, and cook, turning once, until browned on both sides, about 3 minutes per side. Reduce the heat to medium if the pan starts to brown too much. Transfer the chicken thighs to a baking sheet and roast in the oven until cooked through and no longer pink around the bone, another 10 to 12 minutes.
- While the chicken is baking, add the cabbage, apples, 1/4 teaspoon each of salt and black pepper to the same skillet. Cook over medium heat, stirring, until the cabbage is slightly wilted, 2-3 minutes. Add the broth, vinegar, and sugar and continue cooking until the cabbage is tender, the liquid has evaporated slightly, and the sugar has dissolved, 2-3 minutes. Remove from heat and stir in the parsley leaves. Season with salt and pepper to taste.
- Transfer the cabbage, apples, and any pan juices to a serving platter and top with the baked chicken thighs.
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