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Brennan Cartwright
Stewed chicken legs with eggplant and olives
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Ingredients
Directions
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Preheat the oven to 175 ° C.
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Cut the aubergine into cubes of 3 cm.
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Peel and halve the garlic cloves.
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Cut the onion into thin parts.
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Squeeze the lemon and remove the white skins from the peel.
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Cut the peel into thin strips.
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Heat the olive oil in a frying pan and fry the chicken bolts around brown.
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Place the bolts in a roasting pan and bake the eggplant cubes in the shortening around brown.
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Divide the aubergine with the garlic, onion, thyme, lemon zest and olives.
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Grind black pepper and sprinkle some salt.
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Sprinkle 1-2 tablespoons of lemon juice and pour the stock.
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Slide the roasting tray into the oven and let the chicken bolts cook for 50-60 minutes.
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Spoon the vegetables occasionally and sprinkle the whole regularly with the roasting liquid.
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Tasty with couscous.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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