'Ginger 1 tablespoon, dry powder Garlic 2 tablespoon, dry powder Paprika 1 tablespoon, dry powder Chili 1 tablespoon, dry powder Canola oil ¾ cup Scallions ½ cup, chopped Parsley ¼ cup, Chopped Bay leaf Salt to taste Cube (optional) Chicken thighs 8 bone-in skin-on Marinate the chicken for at least 4 hours Heat ¼ cup of oil in a large skillet. Sear the chicken. Bake at 400°F for 25 to 30 minutes. Remove the chicken and Set aside Onion 1 large, sliced Cook until just turning translucent, Cook for 5 mins Jasmine Rice 2 cups Fry the rice for 7 min Water 4 cups Mixed vegetables 1/2 cup, frozen Bring to a boil Salt To taste Bay Leaf Return skillet to heat until the liquid just starts to boil. Add in chicken thighs skin side up. Put skillet in the oven and cook uncovered until all the liquid is absorbed and the chicken is cooked through about 35 minutes Remove from oven, allow to rest for 5 minutes before serving. Facebook Profile URL: www.facebook.com/Cuisine228 Instagram: @Cuisine228_ Pinterest URL: www.pinterest.com/Cuisine228 YouTube: www.youtube.com/c/Cuisine228 Twitter: www.twitter.com/Cuisine228'
Tags: KENYA , ghana , nigeria , Togo , Mali , Liberia , Burkina Faso , maroc , accra , Bamako , Tunisie , Tapioca , Algérie , Alger , Congo , Cameroun , cuisine togolaise , sauce de gombo , ebessessi , sauce d'arachide , ademe , akoume , azidessi , Bloumevi , Bouillie , fufussi , Galidossi , gboma dessi , Gougoube , Grillade de poulet , Hanvidokpome , lanmoumou dessi , pinon , Poisson braise , porcelet rôti , Tchintchinga , Afrique du Sud , Angola , Bénin , Porto Novo , Ouagadougou , Cap Vert , Côte d'Ivoire , Egypte , Ethiopie , Guinée , Libye , Niger , Lomé
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