Ingredients:
7 chicken drumsticks
2 tbsp tomato paste
3 tbsp olive oil
Salt, black pepper, curry, thyme to taste
200 ml hot water
3 potatoes, cubed
4 carrots, sliced
1 red onion, chopped
1 paprika, chopped
5 cloves of garlic, minced
1 onion, chopped
1 zucchini, sliced
1 eggplant, cubed
100 ml tomato sauce
Directions:
Preheat the oven to 400°F (200°C).
In a large bowl, mix together the tomato paste, olive oil, salt, black pepper, curry, and thyme. Add the chicken drumsticks and coat them well with the mixture.
Arrange the seasoned chicken drumsticks in a baking dish.
In the same bowl, mix the cubed potatoes, sliced carrots, chopped red onion, chopped paprika, minced garlic, chopped onion, sliced zucchini, and cubed eggplant with the tomato sauce. Season with salt and pepper.
Pour the vegetable mixture around the chicken drumsticks in the baking dish.
Pour the hot water over the vegetables.
Cover the baking dish with aluminum foil and bake for 40 minutes.
Remove the foil and bake for an additional 20 minutes or until the chicken is golden and the vegetables are tender.
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