I no longer fry! Learned this trick/technique from a Korean cooking grandma. 

I don't fry anymore! I learned this trick/technique from a cooking grandma in Korea. I no longer fry chicken thighs, but cook with this ingenious trick that a famous grandmother from Korea taught me. This is one of the greatest ways to prepare chicken thighs, and it always turns out great. This recipe for chicken thighs has surprised all my guests. Delicious dinner for the whole family. Everything is simple and uncomplicated, but the result is incredibly tasty. Cook for the whole family. Cook with joy! Cook with love!
700g chicken thigh fillet.
Wash and dry with paper towels.
1 teaspoon salt, 1 teaspoon thyme, 1 teaspoon curry powder, 1/2 teaspoon black pepper, 1 teaspoon paprika.
3 tablespoons vegetable oil, 2 tablespoons white yogurt, 1 tablespoon tomato paste.
Cover and let sit for 30 minutes.
1 zucchini.
1 eggplant.
1 large carrot.
300g potatoes.
2 tomatoes.
Slice 1 onion.
4 cloves of garlic.
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Add salt, 4 tablespoons of olive oil.
Place the vegetables on a baking sheet lined with parchment paper.
Place the rack on top and then place the chicken thighs on top.
Bake at 180°C for 45 minutes.
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