Itsu Sesame Chicken Broth For Noodles For 4 Halal Hind Quarters With Vegetables Recipe

About this recipe

A hearty and flavorful dinner featuring tender turkey hind quarters baked with a medley of carrots, onions, and potatoes, seasoned with paprika and garlic for a comforting meal.

Ingredients

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 L Itsu Sesame Chicken Broth For Noodles For 4
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1 Kg Harry & Percy British Salad Potatoes
• 100 G Jumbo Garlic 100g
• 500G Typically Daylesford Organic Chicken Thighs
• - Schwartz Paprika
• - Tata Salt
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 1 L Ktc Sunflower Oil

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. Remove and discard the skin from the chicken thighs. Arrange the chicken in a shallow, 3-quart casserole dish.
3. 3. Peel and chop the carrots, potatoes, and onion into bite-sized pieces. Mince the garlic clove.
4. 4. In a small bowl, combine 1 cup chicken broth, 1/4 tsp pepper, 1/4 tsp paprika, 1 tsp salt, and 1 tbsp flour. Mix well until smooth.
5. 5. Pour the broth mixture over the chicken and vegetables in the casserole dish. Drizzle 1 tbsp sunflower oil evenly over the top.
6. 6. Cover the casserole dish with aluminum foil and bake in the preheated oven for 1 hour.
7. 7. Remove the foil and bake for an additional 15 minutes to allow the chicken and vegetables to brown slightly.
8. 8. Check that the chicken is fully cooked (internal temperature of 165°F/74°C). Serve hot and enjoy.