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Jocko_7
Grilled chicken thigh with tomato and cap dressing
The classic grilled chicken, but different. Served with potatoes and leeks.
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Ingredients
Directions
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Wash the potatoes, cut them unpeeled in slices of 1½ cm. Put the potatoes in a pan of water with salt. Bring to the boil and cook until cooked in 15 min.
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In the meantime, remove the dark green part and the bottom of the leeks. Wash the leeks and cut into 4 cm slanted pieces.
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Cook the last 8 minutes of the cooking time with the potatoes until the leek is al dente. Drain and drain well.
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Meanwhile, brush the chicken with the oil. Heat a grill pan without oil or butter and grill the chicken in 12 min. Golden brown and done.
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Turn regularly and season with salt and pepper.
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Let the capers drain. Grate the tomatoes over a bowl and collect the juice (the skins you throw away). Slice the chives.
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Mix the tomato juice with the capers, chives and the rest of the oil into a dressing. Season with pepper and salt.
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Cut the tomatoes into pieces. Divide the potato, leek and tomato over deep plates, sprinkle with the dressing and spread the chicken over it.
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Nutrition
650Calories
Sodium23% DV560mg
Fat40% DV26g
Protein56% DV28g
Carbs22% DV66g
Fiber76% DV19g
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