Ingredients
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For the mujdei
Method
-
Seasoning the chicken
Rinse the chicken thighs, pat them dry, then rub them well with salt, black pepper and paprika.
10 min -
Roasting
Place the thighs in a roasting tin, brush them with sunflower oil, and roast in a preheated 200°C oven over a medium heat, turning occasionally, until golden and crisp.
45 min -
Garlic sauce
Mash the garlic with salt to a paste, then gradually whisk in the oil, vinegar and warm water until you have a thick, creamy sauce.
5 min -
Resting
Remove the cooked chicken thighs from the tin and let them rest for a few minutes so the juices settle.
10 min -
Serving
Arrange the chicken thighs on a platter, pour the garlic sauce over them, and serve sprinkled with fresh parsley.
| Nutrient | Total (4 servings) | 1 servings |
|---|---|---|
| Energy | 540 kcal | 135 kcal |
| Fat | 55 g | 14 g |
| of which saturates | 5,7 g | 1,4 g |
| Carbohydrates | 9,9 g | 2,5 g |
| Protein | 1,9 g | 0,5 g |
| Fibre | 0,6 g | 0,2 g |
An estimate calculated from the raw weight of the ingredients. Not included: chicken thighs, salt, sweet paprika, sunflower oil, salt, water, parsley. Calculated with approximate data: vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
May contain: sulphites (depends on the exact product used)
For sensitive digestion: garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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