Imported from Instagram
Chicken Thigh with Vegetables in a Cream Sauce
Tender chicken thigh fillet with carrot and zucchini in a light cream sauce with suluguni, cilantro, and parsley. The dish is suitable for an everyday dinner or for serving with a side dish.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 500 g Chicken thigh fillet (Cut into cubes)
- Salt, black pepper, dried garlic, paprika, and turmeric (Amount to taste; use only a little turmeric)
- Zucchini (Quantity not specified in the source)
- Carrot (Quantity not specified in the source)
- 200 ml 10% cream (Must be at room temperature)
- 100 g Suluguni cheese
- Cilantro and parsley (Quantity not specified in the source)
- 20 g Butter (For frying)
Steps
- 1
Melt the butter in a skillet.
- 2
Add the diced chicken thigh fillet and fry for 10 minutes, until the chicken is browned.
- 3
Add the salt, black pepper, dried garlic, paprika, and a little turmeric. Toss the chicken with the spices.
- 4
Remove the fried chicken fillet from the skillet.
- 5
In the same skillet, fry the carrot and zucchini for 10 minutes.
- 6
Pour in the room-temperature cream.
- 7
Cook until the cream thickens.
- 8
Add the suluguni cheese and the herbs—cilantro and parsley.
- 9
Simmer for another 5 minutes, then serve.
Notes
The quantities of zucchini, carrot, and herbs are not specified in the source. The cooking temperature is not indicated. The author recommends serving the dish on its own or with a side dish.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →