Chicken drumsticks on peppers and pineapple

Ingredients for 4 servings:

• 4 chicken legs
• 1 pineapple
• 3 bell peppers, red and/or green
• 4 small onions
• 2 cm ginger
• 4 tbsp olive oil
• 2 tbsp oil (sunflower oil or similar)
• 2 tbsp paprika powder
• 1 clove(s) garlic, squeezed
• 2 tbsp tomato paste
• 1 tbsp honey
• 1 tbsp brown sugar
• 2 tbsp balsamic vinegar
• Salt

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

sweet/sour

Make a marinade from the neutral oil, paprika, garlic, tomato paste, honey, and spices. Heat it (I briefly microwave it for this). Spread about 1/3 of the marinade on the skin-side of the chicken thighs (cut four times). Marinate in the refrigerator for 1 hour. Meanwhile, roughly chop the pineapple and bell peppers and place them on a baking sheet brushed with olive oil. Preheat the oven to 200°C (top and bottom heat). Peel and quarter the onion, and add it to the baking sheet. Peel the ginger, halve it, and slice it, also spreading it on the baking sheet. Season with salt and drizzle with the remaining olive oil. Place the chicken thighs, skin-side up, on the mixture. After 20 minutes, turn the chicken thighs over and brush the underside with the marinade. After 15 minutes, turn them over to the skin-side down, brush again, and bake for another 15 minutes. Keep the finished chicken thighs warm. Blend about half of the pineapple and bell pepper mixture (I remove the ginger first) and the remaining cooking liquid with the brown sugar and balsamic vinegar to make a sauce. Thicken and season to taste. We serve this with rice and, of course, the roasted vegetables.