Crispy chicken thighs with pumpkin and escariol salad – detailed recipe. Nutrition value per serving: (total 4) Calories 560, total fat 3one g., Saturated fat g., Proteins 41 g., carbohydrates 29 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Food Photography: Ryan Dausch Time: 40 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 chicken thighs with skin and bones (1.1 kg.)
- 2 tbsp. l olive oil
- 1 small pumpkin, peeled, seedless and cut into small cubes
- 2 stalks of leek, chopped
- 2 tbsp. l shredded sage
- 1 large head of escariol lettuce, coarsely chopped
- 1 tbsp. l mustard
- 1 tbsp. l maple syrup
Recipes with similar ingredients: chicken thighs, pumpkin, maple syrup, sage
Recipe preparation:
- Place the baking sheet on the top shelf of the oven and preheat it to 250 ° C. Sprinkle chicken thighs with salt and pepper; put your skin up on a hot baking sheet, leaving a small space between the pieces. Bake until readiness of chicken and crisp, from 25 to 30 minutes.
- Heat the olive oil in a large skillet over medium heat. Add pumpkin, leek and 1/2 tbsp. water. Cover and simmer until the pumpkin is tender and the leek softens, from 6 to 7 minutes Add sage, escariol and 1/4 tbsp. water; season 1/2 hour l salt and a few pinches of ground pepper. Cover and cook until the leaves of the escariol are attached, 6 to 7 min. Gently stir the mustard and maple syrup into the stewed chicken vegetables. Season with salt and pepper. Serve the chicken with pumpkin and salad. Chicken thigh recipe.
