Friday, May 22, 2015

Pan Fried Chicken Thighs with Roasted Young Potatoes

Hi my lovely friends! Here is another chicken and potato recipe for you! As you have already noticed my family members are all obsessed with both chicken and potatoes, so I make such easy but quite delicious chicken and potato recipes fairly often. Here is how they turned out this time!!! They were very flavorful and delicious and, I think, they looked super appetizing, too!!!



Here are the ingredients for today's recipe. 
For the pan fried chicken thighs: 
  • chicken thighs (1 kg)
  • fresh garlic with green leaves (1-2 pieces, about 2 tablespoon in chopped form)
  • onion (1 medium size)
  • apple vinegar (3 tablespoon)
  • vegetable oil (3 tablespoon)
  • salt (to your taste)
  • black pepper (to your taste, I am using 1/2 teaspoon)
  • paprika (1 teaspoon)
  • chili powder (to your taste, I am using 1/3 teaspoon)
  • ginger powder (1/2 teaspoon)
  • cumin (1 teaspoon)
  • green onions (1 tablespoon chopped for garnishing)
For the roasted young potatoes:
  • young potatoes (1,5 kg)
  • vegetable oil (4 tablespoon)
  • salt (to your taste)
  • black pepper (to your taste, I am using 1/2 teaspoon)
  • paprika (to your taste, I am using 1 teaspoon)
  • chili powder (to your taste, I am using 1/3 teaspoon)
  • green onions (1 tablespoon chopped for garnishing)
Now let's talk about the instructions:
  • First of all you should marinade the chicken thighs. I recommend you to marinade the chicken thighs the night before. That will save you a big amount of time and the chicken thighs will have a better chance to get marinaded thoroughly. In order to marinade the chicken thighs, first of all you should wash and dry the chicken thighs. Put them in a bowl and season them with salt, black pepper, paprika, chili, ginger, cumin, vegetable oil and the vinegar. Stir them thoroughly. Chop the  fresh garlic (the green leaves too) and the onion into very small pieces. Add them to the chicken thighs and give them another good stir. Cover the bowl with a lid or a plastic film and let them marinade in the fridge for a couple of hours or even better the whole night. 
  • As the chicken thighs are getting marinaded you can wash the young potatoes, giving them a good scrub under warm tap water. Drain them properly and put them aside. 
  • When the chicken thighs are marinaded, take them out of the fridge, heat a pan on a medium heat and flop over the chicken thighs, together with the marinade. Cover the pan with a lid and cook them for about half an hour.  


  •  As the chicken thighs are being cooked, heat another big pan on a medium heat, add the vegetable oil and the young potatoes, stir them, cover with a lid and cook for about 15 minutes. When the potatoes are half cooked season them with salt, black pepper, chili powder, paprika and stir them again. Continue roasting the young potatoes with the lid open until they get thoroughly cooked and perfectly roasted. That will take you another 15-20 minutes. 


  •  Meanwhile don't forget about the chicken thighs. Stir them from time to time and fry them with the lid open, until they are cooked through and perfectly roasted. That will take you about 20 minutes. When both the chicken thighs and young potatoes are beautifully roasted, put them in a platter and sprinkle them with chopped green onions!!! That's all, the dinner is ready!!! : ): ): )


 I truly hope you like today's recipe! Have fantastic day! Bye!!! :) :) :)

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2 comments:

  1. It does look delicious!!!! Can I get a plate? ;) Can't go wrong with chicken and potatoes.

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    1. Oh, thanks, darling! Wish I could send you some!!! Big bear hugs! :) :) :)

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