Autumn ghiveci in a multicooker

Ingredients

• 4 bone-in
• skin-on chicken thighs (800 g)
• 2 medium onions (300 g)
• 1 medium zucchini (300 g)
• 1 small eggplant (250 g)
• 2 large carrots (300 g)
• 2 red kapia peppers (300 g)
• 1 piece of celery root (100 g)
• 2 yellow bell peppers (300 g)
• 2 parsnips (200 g)
• 100 ml chicken or vegetable stock
• 1 teaspoon salt
• 100 ml tomato juice or tomato purée
• 15 g finely chopped herbs (basil dill or parsley)

Preparation

1. Pat the chicken thighs dry with paper towels. Put them in the multicooker pot and brown lightly for 8 minutes on the FRY program. 2. Chop the onions, add them to the chicken thighs and sauté for 5 minutes, until translucent. 3. Peel the carrots, celery and parsnips. Cut the zucchini, eggplant and all the vegetables into larger cubes, then add them to the pot. Pour in 100 ml of chicken or vegetable stock. 4. Select the BOIL program for 35 minutes. When it starts to boil, open the lid, add 1 teaspoon of salt and 100 ml of tomato juice or tomato purée. Boil for another 7 minutes, until the chicken thighs are cooked through and the vegetables have softened but still hold their shape. 5. At the end, sprinkle with the finely chopped herbs.