Poultry & Wild Recipes
Chicken thighs (with skin)
Cumin Ground (grinded)
Apple cider vinegar
6 hr 0 min
Cut the onion in half rings, peel the sweet potato and beetroot and cut into cubes, cut the celery into slices and the garlic.
Heat the coconut oil in the slow cooker pan (most slow cookers also have the inner pan on the stove). Fry the onion and garlic briefly.
Place the chicken thighs skin side down in the pan and fry it all around until golden brown.
Remove the pan from the heat and return it to the slow cooker.
Add sweet potato, beetroot, celery and cumin and pour the water over it.
Cook on low for 6 hours.
Remove the chicken thighs from the pan and pull the meat off.
Puree the vegetables and the cooking liquid with a hand blender to a smooth soup. Season with apple cider vinegar and some salt and pepper. Serve the soup with the chicken meat.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Lunch, Dinner, Appetizer
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