- 4 Chicken legs
- 3 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 Red Bell peppers
- 2 yellow Bell peppers
- 2 Onions
- 1 tablespoon Olive oil
- 2 cans Diced tomatoes (800 grams)
- 3 sprigs Thyme
- black pepper
Preheat the oven to 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F). Rinse the chicken legs, pat dry and place in an ovenproof dish. Mix together the soy sauce and honey, drizzle over the chicken legs and cook on the center rack of the hot oven for 40 minutes, or until golden brown.
Rinse and quarter peppers, then cut into wide strips of about 2 cm (approximately 3/4 inch). Peel, halve and slice the onions.
Heat oil in a pan and fry the onions until soft. Add pepper pieces and diced tomato. Rinse and shake dry thyme. Season the vegetables with salt and pepper. Add the thyme and let everything simmer over medium heat for 20 minutes.
Place the finished chicken legs in the pan with the vegetables, cover and let sit for 10 minutes. Remove the thyme sprigs and serve.