Chicken Drumsticks With Vegetables
100 minutes
A delicious dish with a yogurt-tomato sauce, combined with vegetables and rice.
Ingredients
| 7 | Chicken Drumstick |
| 7 | mini potatoes |
| 1 | green paprika |
| 1 | red paprika |
| 1 | yellow paprika |
| 1 | carrot |
| 2 | onions |
| 30ml | oil |
| 1 tbspn. | paprika-tomato paste |
| 1 tbspn. | creamy yogurt |
| 2 | teaspoon salt |
| 1 | teaspoon thyme |
| 3 | garlic cloves |
| 1 | teaspoon sweet paprika |
| 1/2 | teaspoon pepper |
| sth. | tulum cheese |
Preparation
Wash all the vegetables. Quarter the potatoes and onions. Cut the carrot and paprika into small pieces. Put all the vegetables in a large bowl.
Mix For the sauce the pepper and tomato paste, cream yoghurt, oil and spices together.
Cut each chicken leg diagonally 2-3 times. One by one, either roll the chicken legs in the sauce or brush it with a brush.
Mix the vegetables with the remaining sauce and spread on a baking tray. Place the chicken legs over the vegetables and cover with wet baking paper and bake in a preheated oven at 180 degrees top and bottom heat for 60 minutes.
After 60 minutes, remove the baking paper and increase the oven to 200 degrees. After about 20-25 minutes, remove from the oven, sprinkle Tulum Peyniri on top and serve.
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