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: 800 g boneless chicken thighs with skin; 300 ml chicken stock; 160 g peeled carrots; 130 g peeled onion; 30 g peeled garlic; 200 g zucchini; 40 g peeled ginger; 5 tbsp olive oil; 200 ml orange juice and 2 tsp finely grated orange zest; 1 tbsp honey; 2 tbsp finely chopped flat-leaf parsley; pepper; salt; 1 tsp ground cumin; ½ tsp ground cinnamon; ½ tsp turmeric; ½ tsp chili; ½ tsp ground cloves; 1 tsp sweet paprika; 1 tsp ground coriander; This dish tastes best with medium-bodied, white and rosé wines.; pasta; rice

4 SERVINGS

Under an hour

Buy all ingredients right below the recipe

CHICKEN

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

SPICE BLEND

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

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
Generously salt and pepper the meat on both sides.
4
Heat oil in a casserole dish over high heat and sear the meat for 4 minutes until golden brown on the skin side. Then flip it and sear for 1 minute until golden brown. 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 the 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, in it.
7
In a saucepan over medium heat, dry-roast the spice blend for 1 minute, stirring constantly, until fragrant. Be careful not to burn it!
8
Pour orange juice and broth into 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

Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef