Chicken thighs in tomato juice
Delicious recipe, and the crust is not hard, but very soft. And the sauce is amazing.
- Chicken thighs – 5,5 lbs
- Salt – to taste
- Tomato juice – 450 ml
- Coriander – 1/2 teaspoon
- Sunflower oil – 2-3 tablespoons
- Ground black pepper – to taste
Do not overdo it with salt, first try the juice – suddenly it is already salty enough. Then 2 teaspoons are enough for all 5.5 lbs of legs. You can choose other spices that you like the most. And just like they usually write – you select the amount to taste. Someone likes it can be peppered, and someone does not like to put pepper in any dishes at all. The essence of the process.
Salt chicken a little (sprinkle with salt and rub the salt well all over the leg), and leave it warm, covering with a film. Or just place them in a marinating container. Let them lie while we make the sauce.
Pour tomato juice into a saucepan, put on a strong fire, evaporate about a third of the juice.
Turn the gas up to medium.
Add all the spices to the juice, stir regularly. We collect the sauce from the walls of the saucepan with a spatula.
Cook for 5-7 minutes, let the spices open up. Then add here a couple of tablespoons of sunflower oil. After 5-7 minutes, remove the saucepan from the heat and let the resulting sauce cool to room temperature.
Then pour the sauce over the chicken thighs, carefully spreading every centimeter. Cover the dish with the thighs with a lid or film and leave warm for 2 hours.
Preheat the oven to 400 °F (usually bottom / top mode + convection).
We spread the chicken on a baking sheet, pour the sauce remaining in the container and put in the oven.
If you trust your oven, that it keeps the temperature declared by it, then in exactly 45 minutes the chicken thighs will be ready.
The color should be the same as in the photo.
We take out the chicken, pour over the sauce remaining on the baking sheet and serve. Garnish with vegetables or mashed potatoes.
Cook with pleasure!