Baked chicken thighs in kefir sauce with carrots
3 servings
90 minutes
Baked chicken thighs in kefir sauce with carrots is a tender and aromatic dish that embodies the traditions of European cuisine. The kefir marinade makes the meat incredibly juicy and soft, while garlic, dill, and mustard add piquant notes. Baking with carrots and sweet peppers enriches the dish's flavor with natural sweetness and light caramelization of vegetables. This dish is perfect for a family dinner or a cozy gathering. It pairs well with light salads and side dishes of potatoes or rice, and its pleasant tanginess makes it especially appetizing. Historically, the use of fermented dairy products in marinades helped preserve meat and make it more tender, which remains a secret to successful recipes today.
1
Finely chop dill and garlic into the kefir, add mustard and mix.
- Kefir: 1 glass
- Parsley: 1 bunch
- Garlic: 4 cloves
- Mustard: 1 teaspoon
2
Rub the chicken thighs with salt and pepper. Pour over the kefir-mustard sauce and let it sit for 30 minutes.
- Chicken thighs: 6 pieces
- Salt: to taste
- Ground black pepper: to taste
3
At this time, we slice the carrot into rounds and the pepper into rings or half-rings.
- Carrot: 4 pieces
- Bell pepper: 1 piece
4
Place the marinated chicken thighs and prepared vegetables in a fireproof dish, pour with the marinade sauce, cover with a lid, and bake in a preheated oven at 180–200 degrees for 60 minutes. Ten minutes before it's done, remove the lid and brown the thighs.
- Chicken thighs: 6 pieces
- Carrot: 4 pieces
- Bell pepper: 1 piece
- Kefir: 1 glass
- Mustard: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Spices: to taste
