Fry the thighs in a pan in oil for 4-5 minutes on all sides.
Put the dried onion, cleaned and chopped, and cook for another 3-4 minutes.
Sprinkle with vegetables and pepper.
Add water and simmer for 15 minutes.
Green onions are cleaned, washed, cut to 3-4 cm and put in the pan.
Put the leurda, fill it with water and let it boil for another 10-15 minutes.
Put the chopped tomatoes and broth paste and bring to the boil.
Put it in the preheated oven for 10-15 minutes, until the sauce decreases and browns nicely.
It tastes good with salt and pepper and is ready.