Ingredients

• 1 kg chicken thighs
• 2 piece onion
• 3 piece bell peppers
• 4 piece tomatoes
• 1 piece eggplant
• 2 piece zucchini
• 4 clove garlic
• 60 ml olive oil
• 2 tbsp tomato paste
• 200 ml chicken stock
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Prepare the vegetables

   Cut the onions into thick wedges and bell peppers into strips. Dice the tomatoes into chunks and cube the eggplant and zucchini into 3cm pieces. Mince the garlic finely. Prepare all vegetables over 8-10 minutes for even cooking later. Do not cut vegetables too small as they will become mushy during the long cooking process.

2. Season the chicken

   Pat the chicken thighs dry with paper towels and season generously with salt, pepper, oregano, and paprika on both sides. Let the chicken rest for 5 minutes to absorb the seasonings. The skin should look evenly coated with spices. Do not skip the drying step as wet chicken will not brown properly.

3. Brown the chicken

   Heat 30ml olive oil in a large skillet over medium-high heat for 2 minutes until shimmering. Brown the chicken thighs skin-side down for 4-5 minutes until golden and crispy. Flip and brown for another 3-4 minutes. The skin should be deep golden brown. Do not overcrowd the pan or the chicken will steam instead of browning.

4. Sauté the aromatics

   In the same skillet, reduce heat to medium and add remaining olive oil. Sauté the onions for 3-4 minutes until softened, then add garlic and cook for 1 minute until fragrant. Add tomato paste and cook for 2 minutes, stirring constantly. The mixture should smell aromatic and the tomato paste should darken slightly. Do not let the garlic burn or it will become bitter.

5. Layer the casserole

   Preheat oven to 180°C. In a large casserole dish, layer half the vegetables, then nestle the browned chicken on top. Arrange remaining vegetables around and over the chicken. Pour the sautéed onion mixture and stock evenly over everything. The liquid should come about halfway up the sides. Do not submerge the chicken completely or the skin will lose its crispness.

6. Bake the casserole

   Cover tightly with foil or a lid and bake for 45-50 minutes. Remove cover and bake for an additional 15-20 minutes until chicken is cooked through and vegetables are tender. The internal temperature of chicken should reach 75°C and juices should run clear. Do not overbake or the vegetables will become mushy and the chicken will dry out.

7. Rest and garnish

   Let the casserole rest for 5-8 minutes after removing from oven to allow juices to redistribute. Sprinkle with chopped fresh parsley just before serving. The sauce should be thick and coating the vegetables nicely. Do not skip the resting time as cutting into hot casserole will cause all the juices to run out.

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