Chicken legs with zucchini
6 servings
60 minutes
Chicken legs with zucchini are a harmony of taste and aroma, where the juiciness of chicken meets the tenderness of young zucchini. This recipe has roots in European cuisine, where simplicity and natural ingredients are valued above all. The light spiciness of curry powder combined with tomato paste gives the dish richness and depth of flavor. Slow simmering allows the chicken legs to absorb all the aromas of the vegetables, creating a tender and appetizing treat. This dish is perfect for cozy family dinners as well as a light yet hearty lunch. It can be served with fresh bread or rice, enjoying every bite of this warm, homemade classic.
1
Slightly fry the legs on all sides for about 10 minutes.
- Chicken drumsticks: 6 pieces
2
Slice the onion into half rings, dice the tomatoes and zucchini into small cubes, and chop the garlic.
- Onion: 1 head
- Tomatoes: 2 pieces
- Baby courgettes: 2 pieces
- Garlic: 2 cloves
3
Add tomatoes and onions to the chicken.
- Tomatoes: 2 pieces
- Onion: 1 head
4
Then add garlic and zucchini.
- Garlic: 2 cloves
- Baby courgettes: 2 pieces
5
Dissolve tomato paste in 1 cup of water, pour into the pan, then add a second cup of water and simmer the legs with zucchini until cooked.
- Tomato paste: 1 tablespoon
- Water: 2 glasss
- Chicken drumsticks: 6 pieces
- Baby courgettes: 2 pieces
- Salt: to taste
