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🍽️ Crispy Chicken Drumsticks on Spicy Tomato Vegetables

453 kcal · 30 min · 4 servings

Ingredients

• 250 g zucchini (1 zucchini)
• 100 g onions (2 onions)
• 2 garlic cloves
• 400 g yellow bell peppers (2 yellow bell peppers)
• 50 g walnut kernels
• 850 g tomatoes (can; weight)
• 3 tsp salt
• pepper
• paprika powder (mild sweet)
• 1 kg chicken drumsticks (10 chicken drumsticks)
• 350 g natural long-grain rice

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Cut the zucchini lengthwise into four strips.
3. 3. Slice the zucchini strips into finger-thick pieces.
4. 4. Peel the onions and the garlic.
5. 5. Finely dice the onions and the garlic.
6. 6. Halve the bell peppers.
7. 7. Remove the seeds from the bell peppers.
8. 8. Wash the deseeded bell peppers.
9. 9. Dice the bell peppers.
10. 10. Finely chop the walnuts.
11. 11. Open the can of tomatoes.
12. 12. Roughly crush the tomatoes directly in the can using a knife.
13. 13. Pour the tomatoes along with their juice into a large rectangular baking dish.
14. 14. Add the zucchini to the vegetables in the baking dish.
15. 15. Add the diced bell peppers to the vegetables in the baking dish.
16. 16. Add the diced onions to the vegetables in the baking dish.
17. 17. Add the garlic to the vegetables in the baking dish.
18. 18. Add the chopped walnuts to the vegetables in the baking dish.
19. 19. Mix the vegetables in the baking dish thoroughly.
20. 20. Add one teaspoon of salt to the baking dish.
21. 21. Season the vegetables with pepper.
22. 22. Season the vegetables with paprika powder.
23. 23. Rinse the chicken drumsticks.
24. 24. Dry the chicken drumsticks with kitchen paper.
25. 25. Arrange the chicken drumsticks on top of the vegetables in the baking dish.
26. 26. Preheat the oven.
27. 27. Set the oven to 180 degrees Celsius.
28. 28. If your oven has a fan setting, set it to 160 degrees Celsius.
29. 29. If you are using gas, set the level to 2 to 3.
30. 30. Place the baking dish in the preheated oven.
31. 31. Bake the chicken for about 50 minutes.
32. 32. Take a pot.
33. 33. Pour 800 milliliters of water into the pot.
34. 34. Bring the water in the pot to a boil.
35. 35. Add the rice to the boiling water.
36. 36. Add two teaspoons of salt to the water with the rice.
37. 37. Stir the rice once.
38. 38. Bring the water with the rice to a boil again.
39. 39. Reduce the heat to low.
40. 40. Cover the pot with the rice.
41. 41. Let the rice steam for about 25 minutes.
42. 42. Season the tomato vegetables with salt.
43. 43. Season the tomato vegetables with pepper.
44. 44. Take the chicken drumsticks out of the oven.
45. 45. Plate the tomato vegetables with the chicken drumsticks.
46. 46. Serve the rice alongside.

Nutrition per serving

• kcal: 453
• Protein: 23 g · Fett/Fat: 23 g · Carbs: 39 g