Qjyveq me kaqika – Djuvec vegetables with chicken thighs

Ingredients for 4 servings:

• 1 kg tomatoes
• 4 large bell peppers, red
• 2 m.-sized onion(s)
• 1 tbsp salt
• 1 tbsp paprika powder
• 1 tbsp Vegeta
• 1 tbsp pepper
• 1 stock cube, optional
• 4 large chicken thighs
• 6 tbsp oil
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp Vegeta
• 1 tsp paprika powder
• 1 tsp pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Albanian cuisine

Chop the tomatoes, peppers, and onions. Place the onions in a large pot and fry with a little oil until golden brown. Add the chopped tomatoes and peppers to the pot with the onions and reduce the heat. Season the vegetables with 1 tablespoon each of the spices mentioned and, if desired, a stock cube. Stir the vegetables, cover, and heat on low for up to 1 hour, stirring occasionally. After about 20 minutes, boil the chicken thighs in a pot of water for 30 minutes. The water should cover the thighs. Mix the 6 tablespoons of oil with 1 teaspoon each of the spices. Remove the cooked chicken thighs from the water, pat dry, and coat well with the spice mixture. Place the qjyveq—the vegetable mixture—in a baking dish (tepsi). Tepsi can be found in Turkish shops. Place the chicken thighs on the qjyveq. Place the baking dish in the oven at 200 degrees Celsius (top/bottom heat) for about 45 minutes. Rice is delicious with this dish.