Chicken thighs and baked potato
Ingredients (4 people):
- 2 chicken thighs
- 5/6 potatoes
- Provencal herbs
- Spices (raz al hanout, turmeric, cumin, red pepper, cayenne pepper, pepper)
- 2/3 large onions
- 50 cl of water
Preparation of chicken thighs and baked potato
In a baking dish, place the thighs on top on a bed of thinly sliced onions.
Sprinkle with spices and salt. Add halfway up the water, then put the potatoes on top, previously diced and mixed with Provencal herbs.
Place in preheated oven at 210°C.
Let cook for 1 hour.
Halfway through cooking, turn the chicken thighs over before putting them back in the original direction 10 minutes from the end of cooking.
Keep an eye on the progress of the cooking because this depends on the ovens.