Pineapple Chicken

Ingredients

• 4 chicken thighs
• Salt
• black pepper (freshly ground)
• paprika powder (sweet)
• 1 onion
• 2 Garlic cloves
• 1 walnut-sized piece fresh ginger
• 1 orange bell pepper
• 1 red bell pepper
• 2 tbsp clarified butter
• 2 sprigs rosemary (small)
• 125 ml hot chicken broth
• 1 small pineapple
• 1 tsp Cornstarch

Instructions

1. 1.

   Wash and pat dry the chicken thighs. Rub with salt, pepper, and paprika. Peel onion, garlic, and ginger. Slice the onion into wedges. Chop the garlic, and press the ginger through a garlic press. Wash, trim, and dice the bell peppers. Heat clarified butter in a roasting pan and brown the thighs.

2. 2.

   Then bake in a preheated oven at 175°C for about 20 minutes to braise. Remove the chicken thighs, sauté onion, garlic, ginger, pepper, and rosemary sprigs in the fat for 3 minutes. Add the hot broth. Place the chicken thighs on top of the peppers, steam in the oven for another 10 minutes.

3. 3.

   In the meantime, remove the pineapple from its core and stem, peel it. Quarter the pineapple and cut the fruit into 0.5 cm thick slices. Add to the thighs and cook everything together for another 10 minutes. Set the chicken thighs warm. Boil vegetables on the stove, thicken with a little water‑mixed cornstarch.