Chicken Thighs with Paprika Vegetables

Wash and halve peppers, remove seeds and cut into fine strips. Peel, halve and slice the onion.

Heat the oil and fry the onion strips, add the bell pepper strips and fry. Stir in paprika powder, pepper, cumin and ajvar and deglaze with a little water.

Salt the chicken thighs and put them on the vegetables. Steam the vegetables and the thighs in the casserole for 45 minutes with the lid closed at 180 °C in the oven, then remove the lid and roast the thighs for about 20 minutes until crispy.

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