- 3 upper chicken legs
- 400 gr canned chickpeas or boiled beforehand
- 2 larger tomatoes
- 1 onion
- 1 carrot
- 2 tablespoons oil
- ground pepper
- 2 bay leaves
- dried thyme
- green parsley
Method of preparation:
Put the finely chopped tomatoes, finely chopped onion and sliced carrot in the bowl of the Crock-Pot.
Cut the thighs in half. we wash them well and drain them.
In a frying pan in hot oil, quickly brown them on both sides.
Put the thighs together with the oil over the vegetables and add enough water to cover them.
Put the lid on the vessel and turn on the device on the High function for 3 hours.
15 minutes before we put the bay leaves, salt, pepper and thyme.
When the food is ready, turn off the appliance and add the finely chopped green parsley.