Peka with Chicken and Potatoes
Juicy chicken thighs with potatoes, bell peppers, onion and rosemary slow-baked under a lid, keeping in all the rich juices and the aroma of a home hearth.
Ingredients
- bone-in skin-on chicken thighs800 g
- potato1000 g
- onion2 pcs
- bell pepper2 pcs
- garlic4 cloves
- rosemary2 stalks
- olive oil60 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Preheat the oven to 190 °C; if cooking the traditional way, light the hearth fire and wait until you have a bed of hot embers.
Pat the chicken thighs dry and rub them with salt, black pepper and rosemary leaves.
Cut the potatoes into quarters, the onion into large wedges, the bell pepper into wide strips, and leave the garlic cloves whole.
Place the potatoes, onion, bell pepper and garlic in a heavy heatproof dish; lay the chicken thighs on top, drizzle with olive oil and toss the vegetables without disturbing the chicken.
Cover the dish with the peka lid or seal tightly with foil and bake for 90 minutes at 190 °C; for traditional cooking, set the covered dish under the lid and bank hot embers over it.
Carefully remove the lid or foil, turn the vegetables with tongs and return the dish to the oven for another 30 minutes, until the chicken is browned and the potatoes are tender.
Take the peka out, let it rest for 5 minutes, and serve hot along with the juices that have collected in the dish.
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