Ingredients
- 8 boneless chicken thighs
- 3 tbs lemon juice
- 1/2 ts grated ginger
- salt, pepper
- 1/2 ts dried thyme
Preparation
1. Remove the chicken thighs from the fridge approx. 30 minutes before preparation.
2. Drizzle lemon juice on the chicken thighs and season with grated ginger, salt, pepper and thyme.
3. Heat the pot on highest level up to the roasting window, switch to a low level, dab the chicken pieces dry with paper towel, put in the pot and roast until the turning point is reached. Turn over the chicken pieces and roast until the turning point is reached again.
4. Cook for approx. 20 minutes on a low level in the vegetable area.
Tip
- The recipe goes well with fried potatoes and a fresh, crispy salad.
This recipe has been tested and approved by AMC.
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