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Chicken thighs with nuts sauce

muslitos de pollo con salsa de frutos secos

Today we have to prepare with Mycook some chicken thighs with nuts sauce . It is a healthyrecipe, because chicken is low in fat and the recipe carries little oil, but quite energetic since it carries nuts that provide us with healthy fats. I love sauces with nuts because they acquire a spectacular texture and a unique flavor.
For this recipe I used muslitos which is the part of the chicken they like most at home, but you can use any part of the chopped chicken. Although the jar of our Mycook is not excessively large I usually fit about 8 thighs, although it will depend on the size of the thighs.

If you want to make a larger amount of chicken and it does not fit in the jar you have the option to lightly fry the thighs in a frying pan, prepare the sauce in the Mycook and then pour it over the thighs and enter in the oven so that they are finished and the flavors are joined.
With the sauce you have 2 options, leave it as it is at the end with the pieces of nuts, or remove the chicken thighs and grind the sauce until homogeneous and fine. At home, older people like it in the 2 ways, but the little ones prefer the sauce without tripping, so normally once finished the recipe I remove the chicken and laurel and once warm crush the sauce.

Chicken thighs with nuts
sauce The dried fruit sauce perfectly accompanies the chicken meat in this rich recipe.

Author:
Cuisine: Spanish
Type of recipe: Meat
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
  • 100 gr. of nuts (almonds, walnuts, hazelnuts and cashews)
  • 30 gr. olive oil
  • 270 gr. onion
  • 2 cloves of garlic
  • 750 gr. chicken thighs
  • 110 gr. white wine
  • 40 gr. water
  • 1 pinch of strands of saffron
  • 1 teaspoon salt
  • 2 bay leaves
  • 1 pinch ground black pepper
  • chopped parsley
Preparation
  1. Put the nuts in the jar and grind 15 seconds at speed 6. Book.
  2. Pour oil and heat 1 minute, temperature 120ºC, speed 2.
  3. Add the onion into pieces and garlic. Saute 7 minutes, temperature 120ºC, speed 1-S.
  4. Place the mixing paddle on the blades.
  5. Place the salpimentados chicken thighs on the inside of the jar. Cook 8 minutes, temperature 120ºC, speed 2.
  6. Add white wine, water, saffron, nuts, bay leaf and salt and pepper to taste. Schedule 20 minutes, temperature 120ºC, speed 2. The last 3 minutes remove the dosing cap so that the liquids evaporate. If you see what splashes you can place the inverted basket on the cover.
  7. When serving sprinkle with a little chopped parsley.
Notes
If when crushing the sauce is too thick for your taste you can add a little water and mix well until it is with the texture of your taste.

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