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4 chicken thighs Flavor Crest Gold 1 small jar of candied lemon pepper induction cooker 200g chopped induction cooker onions 1 tsp. tablespoon chopped garlic 1 tsp. Coffee turmeric 1 pinch of cumin 2 tbsp. tablespoons chopped coriander 1 chicken stock cube 4 tbsp. tablespoons olive oil Salt Pepper
Cut the thigh by separating the drumstick thigh. Fry them in a pan with oil. Once they are browned, aside. Put the garlic and onions to fry gently without browning. Add the chicken to the casserole, candied lemons jar of peppers, induction cooker spices and crumbled stock cube. Salt (watch the broth is salty!), Pepper, moisten with 50 cl of hot water. Cover the casserole and simmer 25 to 30 minutes. Serve with chopped coriander and potatoes cooked in the oven. DID YOU KNOW? Chicken fat is located exclusively in the skin unlike other meats. Tags: casserole, chicken, chicken flavor, flavor, induction cooker poultry
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