Chicken thighs with mlinci

1. Rub the chicken thighs with salt, paprika powder and olive oil. Cover and marinate for 30 minutes.

2. Break the dried flatbread into large pieces and soak in cold water for approx. 2 minutes.

3. Then place the flatbread in the combi sieve insert and leave to drain.

4. Place pot on Navigenio and heat on level 6 up to the roasting window . Place the chicken thighs skin side down in the pot. Roast until the turning point is reached.

5. Turn the chicken thighs, add the rest of the marinade, mix with the gravy that has already formed and brush the chicken thighs with it.

6. Spread flatbread (mlinci) over the chicken thighs.

7. Put the lid on and switch Navigenio to "A", cook for approx. 35 minutes in the vegetable window.

8. Place the combi sieve insert on a suitable pot, place the chicken thighs skin side up in the combi sieve insert.

9. Loosen the flatbread (mlinci) in the pot and mix well with the gravy. Cover and keep warm.

10. Place Navigenio upside down on the combi sieve insert and switch to high level, bake for approx. 10 minutes until the chicken thighs have a crispy crust.