One-Pot Chicken

Name: One-Pot Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 160 g peeled carrots; 30 g peeled garlic; 200 g zucchini; 40 g peeled ginger; 800 g boneless chicken thighs with skin; salt; pepper; 5 tablespoons olive oil; 200 ml orange juice and 2 teaspoons finely grated orange zest; 300 ml chicken broth; 1 tablespoon honey; 2 tablespoons finely chopped flat-leaf parsley; 130 g peeled onion; 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; ½ teaspoon turmeric; 1 teaspoon ground coriander; ½ teaspoon chili; 1 teaspoon sweet paprika; ½ teaspoon ground cloves; This dish tastes best with medium-bodied white and rosé wines.; pasta; rice

4 SERVINGS

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Buy all ingredients right below the recipe

CHICKEN

160 g peeled carrots
30 g peeled garlic
200 g zucchini
40 g peeled ginger
800 g boneless chicken thighs with skin
salt
pepper
5 tablespoons olive oil
200 ml orange juice and 2 teaspoons finely grated orange zest
300 ml chicken broth
1 tablespoon honey
2 tablespoons finely chopped flat-leaf parsley
130 g peeled onion

SPICE MIX

1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon chili
1 teaspoon sweet paprika
½ teaspoon ground cloves

WINE PAIRING

This dish tastes best with medium-bodied white and rosé wines.

SIDE DISH

pasta
rice

METHOD

1
Preheat the oven to 180 °C.
2
Cut the carrots into 0.5 cm thick slices. Finely chop the onion. Slice the garlic. Cut the zucchini lengthwise into quarters, then slice them into 0.5 cm thick pieces. Grate the ginger and squeeze its juice over the carrots.
3
Season the meat generously with salt and pepper on both sides.
4
Heat oil in a casserole dish over high heat and sear the meat skin-side down for 4 minutes until golden. Then flip it and sear for 1 minute until golden. Remove the meat, set aside, and reduce the heat to less than half.
5
Add zucchini and carrots to the casserole, mix, and cook for 2 minutes. Stir occasionally. Add onion, mix, and cook for 1 minute.
6
Add garlic and ginger, mix, and cook for 2 minutes, stirring occasionally. Remove the casserole from the heat and arrange the seared meat, skin-side up, inside.
7
In a saucepan over medium heat, dry-roast the spice mix for 1 minute, stirring constantly, until fragrant. Be careful not to burn it!
8
Pour orange juice and broth over the spices, add honey and orange zest, and mix. Bring to a boil and pour into the casserole with the chicken.
9
Place the casserole in the preheated oven and bake for 40 minutes. Stir in chopped parsley before serving.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.