Summary

Ingredients

• 6 potato (s)
• 2 eggplant (s)
• 4 hot peppers
• 4 tomato (s)
• 10 shallot (s)
• 3 cloves garlic
• 1 tablespoon paprika pulp
• 1 tablespoon tomato paste
• 2 tablespoon olive oil
• 1 sprig thyme
• 1 sprig rosemary
• 4 chicken leg (s)
• salt and pepper
• Pul Biber (Turkish leaf peppers)
• paprika powder
• 400 ml water, ad libitum

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Instructions

1. Peel and slice the eggplants. Soak the slices in salt water for 10 minutes, using roughly 1 tablespoon of salt per liter of water.
2. Peel the potatoes and cut into thin slices.
3. Wash the chicken legs thoroughly and cut into bite-sized pieces. Place in a roasting pan with the potato slices. Sprinkle with salt, pepper, paprika powder, and Pul Biber.
4. Cut the tomatoes into slices and chop the garlic. Distribute over the potatoes and chicken.
5. Drain the eggplant slices, halve them, and layer over the potatoes and chicken. Spread the tomato slices over the eggplant.
6. Cut the hot peppers and shallots into long wedges and distribute over the vegetables. Sprinkle the fresh thyme and rosemary over everything.
7. Mix the tomato paste and paprika pulp with roughly 400 ml of water. Pour over the chicken and vegetables. Drizzle the olive oil over the top.
8. Bake in a preheated oven at 200°C (392°F) for 60 minutes, until the chicken reaches an internal temperature of 74°C (165°F).