Chicken with pumpkin and tomatoes

Ingredients for 4 servings:

• 4 chicken legs
• salt and pepper
• Paprika powder
• 400 g cherry tomatoes
• 1 Hokkaido pumpkin(s)
• some thyme stalks
• 3 tbsp rapeseed oil
• 1 cup of cream
• 1 tbsp tomato paste
• 125 ml water
• 1 tsp vegetable stock powder
• 50 g Parmesan
• some chili flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 1 minute

Season the chicken thighs with salt, pepper, and paprika and roast in the oven at 175°C (top/bottom heat) for 1 hour. Meanwhile, halve the tomatoes, dice the pumpkin with the skin, and chop the thyme leaves. Mix everything with the oil and season with salt and pepper. Bring the cream, tomato paste, and 1/8 liter of water to a boil, stir in the stock powder, and simmer briefly. Season to taste with salt, pepper, and paprika. After 20 minutes of roasting in the oven, add the vegetables to the chicken thighs. Finely grate the Parmesan cheese. 20 minutes before the end of the cooking time, pour the tomato cream over the chicken and vegetables and sprinkle with cheese. Tip: This goes best with mashed potatoes!