4 chicken thighs (680g)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
4 tablespoons of apple cider vinegar
1 3/4 cups of water (420ml)
2 medium-sized carrots (240g)
300g of penne pasta
100g of parmesan cheese, cut into small pieces
1/2 medium-sized yellow bell pepper, sliced
Fresh parsley leaves (160g) for garnish
1 cup of chopped fresh oregano (45g) for garnish
2 tablespoons of lemon juice
1/3 cup of olive oil (80ml)
1/2 cup of black olives (80g)
4 chicken thighs (680g)
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
4 tablespoons of apple cider vinegar
1 3/4 cups of water (420ml)
2 medium-sized carrots (240g)
300g of penne pasta
100g of parmesan cheese, cut into small pieces
1/2 medium-sized yellow bell pepper, sliced
Fresh parsley leaves (160g) for garnish
1 cup of chopped fresh oregano (45g) for garnish
2 tablespoons of lemon juice
1/3 cup of olive oil (80ml)
1/2 cup of black olives (80g)
Preheat the oven to 200°C (hot)
Remove the skin from the chicken thighs and season with salt, black pepper, and apple cider vinegar
Distribute the chicken in a baking dish, add 3/4 cup of water (180ml), and bake in the preheated oven until golden brown (around 50 minutes)
Let it cool down, then shred and set aside
Peel the carrots and cut them into sticks
Place the carrots in a medium-sized saucepan, cover with water, and cook over high heat until al dente (around 10 minutes)
Drain and set aside
Fry 3 liters of water with salt in a large saucepan over high heat
Add the penne pasta and cook until al dente (around 10 minutes)
Drain and let it cool down
A large serving dish, mix together the cooked pasta, chicken, carrots, parmesan cheese, yellow bell pepper, parsley leaves, and oregano for garnish
A small bowl, whisk together lemon juice, water, olive oil, and salt
Add to the pasta mixture and stir well
Sprinkle black olives on top and serve.
