John Myers
Ingredients for 4 servings:
- 1 zucchini, sliced
- 3 onions, cut into small wedges
- 1 can of corn
- 1 red bell pepper(s), diced
- 250 g potatoes, in wedges
- 2 can/n tomatoes, (pizza tomatoes)
- 1 can of tomatoes, pureed
- salt and pepper
- oil
- ketchup (curry)
- 750 g chicken thighs and breasts
- possibly chili pepper(s) (1-2 Bird Eye)
- Paprika powder, hot
- Sugar
- Herbs, as desired
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
easy, inexpensive, fast and super tasty
First, make a marinade for the chicken pieces using oil, salt, pepper, curry ketchup, and paprika. It should be thick. Rub the marinade onto the clean chicken pieces and cover with foil and refrigerate. Prepare the vegetables as described. Rub a baking dish with a little olive oil (you can also rub it with a clove of garlic) and preheat the oven to 200°C (400°F). In a bowl, season the pizza tomatoes and half a can of passata with the spices and herbs. Let it sit for a short while. Place the chicken pieces in the baking dish. Add a mixed mix of vegetables around them. Make sure everything is roughly the same height. Pour over the tomato mixture. The potato wedges should be submerged in the tomato juice, otherwise they might not cook through. Place the whole thing in the oven for about 45 minutes. Check the whole thing every now and then to see if it’s ready sooner or needs more time. If the chicken pieces are getting too brown, simply cover with aluminum foil. Note: This recipe was created using leftovers from our shared apartment. You can make it with any spices, vegetables, or poultry you like, depending on what you have on hand. So give it a try! Enjoy!
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