The ginger chicken thighs with creamy turmeric potatoes are a dish that immediately captivates with its enveloping aromas and golden colors. Thanks to the Monsieur Cuisine, the preparation becomes simple and quick, but the result brings all the magic of spices to the table.
Ginger gives the chicken a fresh and unusual note, while turmeric enhances the potatoes with its golden color and characteristic aroma. Together they create a balanced combination, perfect both for a family dinner and to surprise guests with something different.
A unique dish that brings fragrance, color, and well-being to the table, ready without effort thanks to the fantastic Monsieur Cuisine!
- Difficulty: Very Easy
- Cost: Very Affordable
- Portions: 4 People
- Cooking methods: Cooking with kitchen robot
- Cuisine: Italian
Ingredients
- 1.3 lbs potatoes
- 2.4 cups water
- 1/2 teaspoon turmeric powder
- to taste salt, ground black pepper
- 4 medium-large chicken thighs
- 1 shallot
- 1 clove garlic
- 3 tbsp olive oil
- 1/3 cup dry white wine
- 1 inch fresh ginger
- to taste salt, ground black pepper, rosemary
- 1/3 cup water
- 1 vegetable stock cube
Steps
1 – Place the water in the bowl, insert the provided basket, place the whole potatoes with their skin inside and cook them with the steam cooking program (if you have the steam deflector, place it in the hole instead of the cup): Steam 248°F – 25 minutes – Speed 1 (at the end, do the cooking test by piercing the potatoes with a wooden skewer; if they are soft, they are ready, otherwise continue cooking for another 5-10 minutes).
2 – At the end of cooking, remove the basket and let the potatoes cool. Peel them, cut them into cubes, and set aside.
3 – Discard the remaining water at the bottom of the bowl, rinse it, and put it back in place to continue cooking the chicken thighs.
1 – Put the shallot and garlic clove in the bowl and chop them: Custom cooking 32°F – 5 seconds – Speed 5
2 – Add the oil and sauté the soffritto: Custom cooking 212°F – 3 minutes – Speed 1
3 – Meanwhile, prepare the chicken thighs by massaging them with salt, pepper, rosemary, and herbs to taste.
4 – Place the chicken thighs between the blades of the bowl, bone side up, and lightly brown them: Custom cooking 212°F – 5 minutes – Speed 1 – reverse blade rotation (left).
5 – Add the white wine and let it evaporate: Custom cooking 212°F – 5 minutes – Speed 1 – reverse blade rotation (left).
6 – Pour the water into the bowl + 1 vegetable stock cube + fresh ginger cut into small pieces and cook the chicken thighs: Custom cooking 212°F – 30 minutes – Speed 1 – reverse blade rotation (left). At the end of cooking, if needed, adjust the salt and continue cooking for another 5-10 minutes if necessary (the time may vary depending on the size of the thighs).
7 – Remove the chicken thighs from the bowl and set them aside in a warm place. Transfer the remaining sauce at the bottom into a container and set it aside.
1 – Without rinsing the bowl, pour the steamed and cubed potatoes into it (large or small, as you prefer). Add 1/2 cup of the reserved chicken sauce, turmeric powder, taste and add a pinch of salt if necessary. Set Custom cooking 194°F – 3 minutes – Speed 3 – blades right rotation (you can also do it with the reverse blade rotation, if you prefer them less creamy).
2 – At the end, spread the turmeric potatoes on the serving plate and place the ginger chicken thighs on top. Drizzle the remaining cooking sauce over the chicken and potatoes, and enjoy your meal!
