Chicken drumsticks in the oven

Ingredients for 2 servings:

• 2 chicken legs
• 2 m.-sized potatoes
• 2 m.-sized onion(s)
• 1 stalk leek, the lower, white part
• 4 small tomatoes
• ½ cucumber(s)
• 1 tube(s) Tomato paste
• 500 ml water
• salt and pepper
• chili powder
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

Peel and quarter the potatoes, peel the onion. Place both in boiling water (without salt) for about 10 minutes. Then drain and let cool slightly. Halve the cucumber lengthwise and then cut crosswise again, and also cut the leek lengthwise and then again crosswise. Cut the tomatoes crosswise. Mix the tube of tomato paste with all the spices and the water. The sauce should stick to the chicken and vegetables, but not be too thick. Place all the ingredients on a baking tray and pour the sauce over them. Reserve a little sauce for later use. Place the baking tray on the middle rack of the oven preheated to 180 degrees Celsius (top/bottom heat) for about 75 minutes. Check frequently to see if more sauce is needed. If the chicken starts to get too brown before the end of the baking time, cover with foil. The chicken drumsticks are done when the skin pulls back from the drumsticks.