Instructions
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1
Slice the zucchinis into rounds, roughly chop the onions, dice the red and green bell peppers, and mince the garlic cloves.
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2
Place the boneless chicken thighs in a bowl and coat with 1 tbsp lemon juice, 1/2 tsp paprika, 1/4 tsp black pepper, and 1/3 tsp salt.
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3
Heat 2 tbsp of olive oil in a skillet over medium heat and sear the chicken thighs for 4 minutes on each side until golden brown, then transfer to a plate.
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4
In a separate skillet, heat 2 tbsp of olive oil over medium heat, add the onions and a pinch of salt, and sauté until softened.
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5
Add the minced garlic and sauté briefly for about 1 minute until fragrant.
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6
Pour in 1 cup of tomato sauce, then stir in 1/2 tsp chicken seasoning, 1/2 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp cumin; cook over low heat for 3 minutes.
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7
Stir in 1/4 tsp salt and 1/4 tsp sugar.
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8
Add the sliced zucchini, cover with a lid, and cook gently on low heat for 6 minutes.
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9
Pour in 350 ml of water, stir well, and simmer uncovered for 5 minutes.
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10
Preheat your oven to 350°F (175°C).
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11
Transfer the zucchini and sauce mixture into an oven-safe casserole dish, scatter the chopped bell peppers over the top, and place the browned chicken thighs along with their resting juices on top.
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12
Cover the dish with a layer of damp parchment paper, seal tightly with aluminum foil, and bake for 35 to 40 minutes until the chicken and vegetables are tender.
