This Zucchini, Potatoes, and Chicken Thighs recipe is a delicious and comforting dish that’s perfect for a family meal. Combining tender, marinated chicken thighs with hearty potatoes, fresh zucchini, and vibrant bell peppers, all simmered in a rich tomato-based sauce, this recipe brings together a variety of flavors and textures. Baked to perfection, the dish is easy to prepare and requires minimal hands-on time, making it an ideal choice for busy weeknights or a cozy weekend dinner. Serve it with a side of rice and a fresh green salad for a satisfying and balanced meal that everyone will love.

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Zucchini, Potatoes, and Chicken Thighs Recipe

**Ingredients**

**For the Chicken:**
- 4 boneless chicken thighs
- 2 tbsp lemon juice
- 1 tsp paprika
- 1/4 tsp black pepper
- 1 tsp mustard

**For the Vegetables:**
- 2 zucchini, sliced
- 2 onions, roughly chopped
- 2 sliced onions (for layering)
- 3 garlic cloves, minced
- 5 garlic cloves, sliced
- 600 grams potatoes, sliced
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 lemon juice

**For the Sauce:**
- 2 tbsp oil (for frying)
- 1.5 cups tomato sauce
- 1/2 tsp coriander powder
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/3 tsp turmeric
- 2 cups water

**For Cooking and Baking:**
- 2 tbsp oil (for frying chicken)
- Baking sheet
- Aluminum foil

**Instructions**

1. **Marinate the Chicken:**
- In a bowl, mix 2 tbsp lemon juice, 1 tsp paprika, 1/4 tsp black pepper, and 1 tsp mustard.
- Add the 4 boneless chicken thighs and coat them well with the marinade.
- Set aside to marinate while you prepare the vegetables.

2. **Cook the Chicken:**
- Heat oil in a large frying pan.
- Fry the marinated chicken thighs for about 4 minutes on each side, until they are golden brown.
- Remove the chicken from the pan and set aside.

3. **Prepare the Vegetables and Sauce:**
- In the same pan, add 2 tbsp of oil and sauté the chopped onions until golden.
- Add the minced garlic and fry for another minute.
- Stir in the tomato sauce, coriander powder, 1/2 tsp black pepper, 1 tsp paprika, and 1/3 tsp turmeric. Cook for 2 minutes.
- Add the sliced potatoes to the sauce and mix well, ensuring the potatoes are coated.
- Cover and cook on low heat for 5 minutes.

4. **Add Zucchini and Finish the Sauce:**
- Add the sliced zucchini and mix well.
- Pour in 2 cups of water and stir to combine.
- Add the sliced garlic and cook for another 2 minutes.

5. **Bake the Dish:**
- Preheat your oven to 380°F (190°C).
- Transfer the vegetable and sauce mixture to a large ovenproof pan.
- Layer the sliced onions, red and yellow bell peppers on top of the vegetables.
- Place the fried chicken thighs on top.
- Sprinkle with a bit more paprika if desired.
- Cover the pan with a baking sheet and then with aluminum foil.
- Bake in the preheated oven for 40-45 minutes, until the chicken is fully cooked and the vegetables are tender.

6. **Serve:**
- Serve the dish hot with rice and a green salad on the side.

Enjoy this easy and delicious meal with your family!




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Thanks for watching et bon appétit!
Fadila

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