Chicken with tomatoes

Ingredients

• 1 kg bone-in chicken wings
• 30 ml olive oil
• 1 medium red onion (150 g)
• 1 medium white onion (150 g)
• 4 garlic cloves
• 1 medium carrot (80 g)
• 1 red bell pepper (150 g)
• 1 green bell pepper (150 g)
• 1 kg ripe garden tomatoes
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 2 teaspoons salt
• 1/2 teaspoon ground pepper
• 1 teaspoon ground coriander
• 2 bay leaves
• 15 g dill
• 15 g parsley

Preparation

1. Slice the red onion into thin strips and finely chop the white onion. Slice one pepper into thin strips and cut the other into large dice. Finely grate the carrot, crush the garlic with the flat of a knife, and chop the herbs. 2. Heat 30 ml olive oil in a large pot. Sauté the onions and garlic for 8 minutes, stirring, until the onion softens. 3. Add the carrot and peppers and cook for 5 minutes, until they start to soften. 4. Add the chicken wings to the pot and sauté for 10 minutes, turning them, until lightly browned. 5. Purée 500 g of the tomatoes and slice the other 500 g. Add them to the chicken along with the curry powder, paprika, salt, pepper, coriander, bay leaves, and 7.5 g each of dill and parsley. Do not add water. Cover and cook for 35 minutes, stirring now and then, until the meat is cooked through and the juices near the bone run clear. 6. Sprinkle the remaining 7.5 g each of dill and parsley over the top.