weeknight chicken

Love takeout food but hate the guilt? We have the solution – Sweet and Sour Thermomix chicken!

Thermomix Sweet and Sour Chicken

(47.97 ounces 1360 grams) peeled, cored, sliced Pineapple

(4.94 ounces 140 grams) peeled, halved Yellow onion

(7.94 ounces 225 grams) diced Chicken breast

(about ¾ cup) cooked Rice noodles

(5.29 ounces 150 grams) deseeded, cubed Red bell pepper

(5.29 ounces 150 grams) deseeded, cubed Green bell pepper

Extra virgin olive oil

Garlic clove

tbsp (about 1) Red chili

(3 tbsp) Extra virgin olive oil

(2 tbsp) Apple cider vinegar

(about 3⅛ tbsp) Tomato paste

(1¾ tbsp) Soy sauce

(1¼ cups) Pineapple juice

tbsp (0.28 ounces 8 grams) Cornstarch

(about 2⅛ cups) Mangetout

Cook in frying pan until charred then set aside

Add yellow onion, garlic clove, red chili and extra virgin olive oil to the TM5 bowl

Transfer sauce to medium bowl then set aside

Add apple cider vinegar, tomato paste, soy sauce, pineapple juice and cornstarch to the TM5 bowl

Cook - approx 6 min, 100°C, reverse speed 1

Add extra virgin olive oil to the frying pan

Top with red bell pepper, green bell pepper and mangetout

Golden brown chicken thighs, leeks, cabbage, and chickpeas are simmered with curry powder and coconut milk all in one skillet.

One-Skillet Chicken Thighs with Curried Cabbage and Chickpeas

green cabbage

leeks

garlic

(about 15-ounce) can garbanzo beans

bone-in, skin-on chicken thighs (about 2 1/2 pounds total)

kosher salt, divided

black pepper

olive oil

coconut milk

curry powder

red pepper flakes

Coarsely chopped fresh cilantro,

Arrange a rack in the middle of the oven and heat the oven to 375ºF. Meanwhile, core and thinly slice 1/2 medium green cabbage (about 4 packed cups). Halve 2 medium leeks lengthwise, rinse, and thinly slice crosswise. Thinly slice 2 large garlic cloves. Drain and rinse 1 can garbanzo beans. Pat dry and season 4 bone-in chicken thighs with 3/4 teaspoon of the kosher salt and 1/2 teaspoon black pepper.

Heat 1 tablespoon olive oil large cast-iron or oven-proof skillet over medium-high heat until shimmering. Add the chicken skin-side down and sear until the skin is deep golden-brown, 10 to 12 minutes. Transfer to a plate skin-side up.

Reduce the heat to medium. Add the leeks, garlic, and 1/4 teaspoon of the kosher salt, and cook until the leeks are tender and translucent, about 4 minutes. Add the cabbage and remaining 1 teaspoon kosher salt and cook, tossing occasionally, until the cabbage is just wilted, about 5 minutes.

Add the garbanzo beans, 1 cup coconut milk, 1 tablespoon curry powder, and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a simmer. Return the chicken to the skillet skin-side up.

Bake until the chicken is cooked through and registers an internal temperature of 165ºF, 20 to 25 minutes. Transfer the chicken to a serving dish. Taste and season the cabbage mixture with kosher salt as needed, and serve with the chicken. Top with chopped cilantro, if desired.

Top 2 weeknight chicken recipes from across the web

The most viewed weeknight chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Thermomix Sweet and Sour Chicken

One-Skillet Chicken Thighs with Cur...

Top 2 weeknight chicken recipes from across the web

The most viewed weeknight chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thermomix Sweet and Sour Chicken

One-Skillet Chicken Thighs with Cur...

The most viewed weeknight chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine