Chicken thighs with vegetable side dish

In the evening, we wash our thighs and rub each thigh separately with spices. First universal, then salt and at the end seasoning for chicken. We put it in a deep plate and leave it in the refrigerator until morning. In the morning, finely chop the onion. Then we divide it into de equal parts. Chop the cabbage and put it in a small saucepan. In Bulgarian pepper, we cut off the tail and put it on the flat side. We cut it in a circle. Then the resulting parts of the pepper are cut into long strips and divided into two equal parts.

Vegetable side dish.
Pour the oil into the pan and spread the onion, when it becomes transparent, add one part of the pepper. When the pepper starts to become soft, add the cabbage and mix well, add a little salt and continue cooking until the cabbage is ready. When the cabbage is almost ready, add one clove of garlic (peel the garlic and put the knife blade flat on top of the clove, after you press on top the clove will burst in several places, so add it). After the cabbage is ready, we leave our side dish under the lid.

Cooking meat.
We take our meat out of the refrigerator. We take a saucepan with a high rim and pour a little oil. After adding the second part of the onion and after the onion begins to change its color, add the second part of our pepper. The juice that we have accumulated overnight is poured into a saucepan and we begin to spread our hips clockwise, away from ourselves. So you will know which piece you put first and never spray yourself with oil. We begin to prepare the thigh from the side of the skin, t, e, this side goes down. Cover with a lid. We make an average fire. After five minutes, turn over and pour the juice in which the meat is cooked. If there is not enough juice, add just a little water. In this way, we proceed so that each side is cooked for 15 minutes, i.e. the total cooking time is 30 minutes. In the middle of cooking, add a small piece of butter. The juice that remains after cooking the meat is preserved. After you put the meat and garnish on serving plates, pour them with the juice that we have saved. One tablespoon per piece of meat and one for garnish.

Bon appetit!