Spicy thighs with vegetables

Ingredients for 2 servings:

• 100 ml extra virgin olive oil
• ½ lemon(s), the juice
• 1 tsp sweet paprika powder
• 1 tbsp cumin, ground
• 1 tsp coriander powder
• 1 tsp thyme
• ½ tsp cayenne pepper
• 1 tbsp harissa paste
• ½ tsp curry powder
• salt and pepper
• 1 clove(s) garlic, squeezed
• 2 chicken legs
• 1 zucchini
• 3 potatoes
• 2 carrots
• 2 tomatoes
• 2 onions, red and white
• 2 tbsp parsley, flat, chopped

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

oriental spiced, from the Roman pot

Make a marinade from the olive oil, lemon juice, and spices. Brush some of the marinade onto the washed and patted dry chicken thighs and let it marinate in the refrigerator for at least 2 hours. Rinse the earthenware pot with water (approx. 20 minutes). Wash the zucchini and tomatoes. Peel the carrots and potatoes. Slice the zucchini and carrots. Quarter the potatoes and tomatoes. Halve the potatoes again. Peel the onions and cut them into eighths. Season the vegetables with salt and pepper and add them to the earthenware pot. Spread half of the remaining marinade over them, then place the chicken thighs on top. Place the earthenware pot with the lid on the lowest rack in a cold oven and cook the dish in it for 75 minutes at 200°C. Then brush the chicken thighs with the remaining marinade and return them to the oven uncovered for another 15 minutes. Arrange vegetables and chicken thighs on plates (add salt if desired) and serve sprinkled with parsley.