Chicken Thigh with Vegetables in a Cream Sauce

Ingredients

• 500 g Chicken thigh fillet (cut into cubes)
• Salt, black pepper, dried garlic, paprika, and turmeric (to taste; use only a small amount of turmeric)
• Zucchini
• Carrot
• 200 ml 10% cream (must be at room temperature)
• 100 g Suluguni cheese
• Cilantro and parsley (amount to taste)
• 20 g Butter

Steps

1. 1

   Melt the butter in a skillet.

2. 2

   Add the diced chicken thigh fillet and sauté for 10 minutes, until the chicken is browned.

3. 3

   Add the salt, black pepper, dried garlic, paprika, and a little turmeric. Toss the chicken with the spices.

4. 4

   Remove the browned chicken from the skillet.

5. 5

   In the same skillet, sauté the carrot and zucchini for 10 minutes.

6. 6

   Pour in the room-temperature cream.

7. 7

   Cook until the cream thickens.

8. 8

   Add the suluguni cheese, cilantro, and parsley.

9. 9

   Simmer the dish for another 5 minutes, then serve.

Notes

The source does not specify the amounts of zucchini, carrot, or herbs, so their weights are not provided. The skillet temperature and the exact time required for the cream to thicken are also not specified. The author recommends serving the dish on its own or with a side dish.

Nutrition per serving

• main course
• chicken
• quick dinner
• cream sauce
• with vegetables
• healthy eating
• skillet cooking