1.5 kg chicken thighs
"to taste" salt or 1 teaspoon
1/4 cup corn oil or sunflower oil (60 ml)
1 large onion, finely chopped (120 g)
3 crushed garlic cloves
3 fresh rosemary leaves, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
or 1 teaspoon dried oregano, finely chopped
3 tablespoons chopped fresh sorrel
1.5 cups water (360 ml)
1/2 cup chopped fresh cilantro
2 tablespoons chopped green scallions
1.5 kg chicken thighs
"to taste" salt or 1 teaspoon
1/4 cup corn oil or sunflower oil (60 ml)
1 large onion, finely chopped (120 g)
3 crushed garlic cloves
3 fresh rosemary leaves, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh thyme, finely chopped
or 1 teaspoon dried oregano, finely chopped
3 tablespoons chopped fresh sorrel
1.5 cups water (360 ml)
1/2 cup chopped fresh cilantro
2 tablespoons chopped green scallions
Remove the skin from the chicken thighs and make a small incision in the thicker part
Season with salt
In a medium saucepan, heat the oil over high heat
Add the chicken and fry until golden brown and starting to stick to the bottom of the pan
Add the onion and garlic
Add the first five herbs, one at a time, each spaced 1 minute apart
Add the water gradually, scraping up any browned bits from the bottom of the pan
Reduce heat, cover, and simmer until the sauce turns dark brown (around 35 minutes)
Turn off heat, add cilantro and scallions, and stir well
Taste and adjust seasoning if needed
Serve immediately
(293 calories per serving.)
