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Meat
Chicken thighs
Preparation time: 75 minutes
Serves 4
For the chicken thighs
1 tbsp. oil
1 ½ tsp. salt
Pepper
1 tsp. paprika
4 chicken thighs (200 g each), ready to
cook
For the vegetables
2 tbsp. oil
1 red capsicum | coarsely cut into
pieces of approximately equal size
1 yellow capsicum | coarsely cut into
pieces of approximately equal size
1 eggplant | coarsely cut into pieces of
approximately equal size
1 zucchini | coarsely cut into pieces of
approximately equal size
2 red onions | coarsely diced
2 cloves of garlic | lightly crushed
2 sprigs of fresh rosemary
4 sprigs of fresh thyme
200 g cherry tomatoes | halved
200 ml tomato passata
100 ml vegetable stock
½ tsp. salt
Pepper
1 tsp. caster sugar
Paprika, hot
Accessories
Rack
Glass tray
Gourmet oven dish
74
Preparation
Mix together the oil, salt, pepper and
paprika; then coat the chicken thighs
with it. Place the chicken thighs on the
rack. Place the rack on the glass tray in
the oven and roast. Turn the thighs over
after 17 minutes and continue cooking.
To cook the vegetables, heat the oil in
the Gourmet oven dish on the cooktop
on a medium to high heat. Sauté the
capsicum and eggplant, stirring
frequently. Add the zucchini, onions
and garlic; fry on a medium heat,
stirring frequently.
Tie together the rosemary and time.
Add the herbs, halved tomatoes,
tomato passata and stock; and briefly
bring to the boil on a medium to high
heat. Simmer on a medium heat for
approx. 15 minutes, stirring several
times.
Season with salt, pepper, sugar and
paprika to taste.
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