Chicken thighs in a multicooker
Description
You can prepare not only thighs but any parts of the chicken for lunch or dinner. This recipe is perfect for people who care about their figure and health. The chicken thighs aren't fried in oil, and no water is added—there will be enough juice from the meat and vegetables. You can remove the chicken skin or leave it on, if it doesn't matter much to you. Serve chicken thighs with any side dish, or simply with herbs and fresh vegetables.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking chicken thighs in a multicooker. Wash the tomatoes and dry them, peel the onion and rinse it.
- 2
Step 2
Rinse chicken thighs under cold water, pat dry with paper towels, and season both sides with salt.
- 3
Step 3
Season the chicken thighs with pepper.
- 4
Step 4
Grease the inner pot of the multicooker with vegetable oil. Cut the onion into half-rings and place half of it at the bottom of the multicooker pot.
- 5
Step 5
Slice the tomatoes into rings and arrange half of them over the onion.
- 6
Step 6
Place the chicken thighs on top of the vegetables.
- 7
Step 7
Place the remaining tomatoes on top.
- 8
Step 8
Place the remaining onion slices on the tomato rounds.
- 9
Step 9
Sprinkle everything with marjoram, adjika, and salt.
- 10
Step 10
Close the multicooker lid, set the "Stewing" mode for one hour. When the cooking is complete, transfer the chicken thighs to plates with your choice of side dish and serve.
- 11
Step 11
Done.