chicken thighs quinoa and leeks with a vegetable bagna cauda

I’m a lazy cook. I enjoy eating dishes that are tasty, simple to prepare yet surprising. The following recipes are the kind i will use when i have friends coming over or when i have to prepare a meal for the family. The chicken thigh, quinoa, leek recipe is fun, delicate, hearty yet very healthy. It has 3 processes basically and is so easy to do. The Bagna Caude is basically some slicing and sauteeing. Its delicious! However heavy on the butter. Enjoy!

Bagna Cauda: For the sauce, melt half a stick of butter in a sauce pan, add in about 8 pieces of garlic chopped, some thyme springs, 1 heaped tbsp of anchovies. Mash them all up and let everything dissolve. Cool and pass through a blender. Chicken: Take about 800 grams of chicken thighs, season with salt and pepper and some rosemary, a little bit of lemon juice and olive oil. Leave 2 hours marinating in the fridge or use right away. Fry them up with 1 tbsp of oil and 6 pieces of chopped garlic. Once seared on both sides, add on top about 8 pieces of cleaned leeks, transfer the whole thing to a 190c oven and leave for 45mins to an hour (check for doneness) Serve with some quinoa (use packet instructions but cook with chicken stock and then sautee dry with olive oil in a flat pan).

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