Chicken In Weeds Recipe

Name: Chicken In Weeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 inches ginger; 300 ml water; 4 tablespoons vegetable oil; 8 chicken thighs; 1 onion; 5 garlic cloves; 200 g coriander; 1 chili; 1/2 teaspoon cayenne pepper; 2 teaspoons cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1 teaspoon salt; 2 tablespoons lemon juice

Servings: persons

2 inches ginger
300 ml water
4 tablespoons vegetable oil
8 chicken thighs
1 onion
5 garlic cloves
200 g coriander
1 chili
1/2 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice

1
Put the ginger and 4tbsp water into a blender to make a paste. Heat the oil in a large heavy-based pan and brown the chicken in batches. Leave to rest on a plate.
2
Add the onion and cook for 10 minutes, adding the garlic, coriander, chilli, spices, and salt, and cook for a few minutes.
3
Pop the chicken back into the pan with any juices from the plate, and add the water and lemon juice. Put a lid on the pan and cook for 15 minutes. Turn the chicken, then cook for another 15 minute The chicken will melt off the bone when it's ready.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 inches ginger, 300 ml water, 4 tablespoons vegetable oil, 8 chicken thighs, and more.

Yes, Chicken In Weeds falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken In Weeds

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