Cream of carrot cream and chicken bestial.

I share with you another great recipe from Gipsy Chef. First wash the vegetables. And put the olive oil in the pot to heat it up. Cut a slice of ginger and cut it into small pieces. Cut the spring onion into coarse pieces. And fry them in the pot. Add a little salt and cumin.

Remove the green from a bunch of carrots, wash them well and, skin and all, cut them into large pieces. Add to the pot. Stir everything well and turn up the heat.

We take one or two chicken thighs, with skin and all, that are well cleaned and we stick some cuts (without cutting them) and we add them in the sauce, we give them a couple of turns to integrate everything and you are going to put water. It is important not to overdo it because it has to be a rather thick cream. 2 or 3 glasses of water.

Let it cook in the pot. If it is an express 15min and if it is a conventional one 35min. Then take out the chicken and the remains of bone that may be left and we will beat the rest of the ingredients.

Shred the chicken and fray it, check that it is well salted and add a little orange juice or ripe grapes. Cut the avocado into slices, and serve the cream with these toppings, chicken, avocado, pomegranate and capers.