Season the chicken drumsticks with spices and let them stand for 10 minutes. Heat oil in a large saucepan and fry the chicken on both sides until lightly tanned. Remove the meat and if necessary, add a little oil and fry the chopped onion, then add the carrots and the cut into small pieces peppers.
Once tender, pour in the tomato puree. Allow it to boil and add the whole small potatoes (if they are too large, cut them in advance). Top up with 1-2 cups of hot water and add chicken. Simmer until the potatoes are ready and until the liquid evaporates.
Season with salt, black pepper, paprika and savory.