Add hot red pepper only if you like.
A perfect chicken pot (photo: Walla! system, Einav Hakon)
A wide and low pot of soutage that is served to the table in most splendor always creates interest at weekend meals.
If you are a cauliflower lover, this is the recipe for you, together with the kohlrabi, which goes great, you have received an elaborate dish that is easy to prepare.
It will go great with a chilled bottle of white wine or a glass of beer.
Einav Hakon is a mother, financial and pension planner, and food blogger.
If you want to see what else she's cooking, you can go to her Instagram page.
Chicken with cauliflower and kohlrabi (photo: Einav Hakon)
Ingredients
6 knees or calves.
depending on what goes in the pot
1 cauliflower divided into florets
4 kohlrabi, peeled and quartered
10 changes
2 red hot peppers for those who like it
for the sauce
3 cups of Tharisa
2 tablespoons of pickled lemon spread
¼ cup olive oil
1 boiling buckwheat
½ tsp sweet paprika
1 as a crystalline application
¼ teaspoon sugar
salt to taste
Black pepper to taste
For the conversion table click here >
Preparation
How do you make a chicken stew with cauliflower and kohlrabi?
1. Heat a wide pot suitable for the oven and add 2 tablespoons of oil.
Add the chicken pieces and sear well on all sides until browned.
2 Add the garlic cloves, kohlrabi, hot chili and cauliflower and pour the sauce over everything.
3 Cover the pot, bring to a boil, and then reduce to a medium flame.
Cook for half an hour and transfer to an oven preheated to 180 degrees turbo.
Bake for about an hour.
After about 40 minutes, remove the lid for the last 20 minutes for good browning.
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