Fry chicken thighs with olive oil until they are golden on the outside. Finely chop the onion and fry it over low heat for 15 minutes. When it is ready, add the chicken thighs, the chopped pineapple, the wine, the curry and salt and pepper to taste. Cook over low heat for about 15-20 minutes. Add the pitted raisins and leave to stand for 5 minutes.
Recipes
CHICKEN WITH PINEAPPLE AND CURRY
Ingredients
- 3 chicken thighs per person
- 1 can of pineapple in syrup every two persons
- 1 large onion every 2 persons
- 2 tablespoons of curry every two persons
- Borges Extra Virgin Olive Oil
- Olio 4
- Borges Pitted Raisins
- 1 glass sweet white wine
- Salt and pepper
Step by step
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Step 1