Chicken Stew with Vegetables Ingredients Stewstrip>
6 boneless chicken legs
4 baby potatoes
1 fresh beetroot
2 red onions
1 head of garlic
3 – 4 branches of fresh thyme
10 – 15 pieces of green olives
4 – 5 slices of lemon
1 pinch of salt
1 pinch of black pepper
Ingredients for sauce Stewart sauce
1 tbsp tomato paste
1 tbsp pepper paste
1 tbsp olive oil
1,5 cup water > 1 teaspoon of powdered sugar
1 teaspoon of cumin mUdiv>
Wrap beets and potatoes in aluminum foil and bake for 30 minutes at 200 ° C in a preheated oven. heat.
Place the chicken on the heated ceiling and season with salt and black pepper and stir in the sauce. stir in a deep bowl, mix tomato paste, pepper paste, water, olive oil, sugar and cumin.
Rough directory where you’ll cook the sealed chickens. 146p>
Cut the potatoes out of the oven in half, divide the beets into four and put them in your oven bowl.
Peel the shells so that they remain on the root parts and add to your oven container. > Pour the sauce you prepared on top of it. Stirp>
Slice the lemons thinly and place them on top. >
Then remove it from the oven and cook for 10 minutes in the open top.