Stewed chicken legs with eggplant and olives

Name: stewed chicken legs with eggplant and olives
Total time: 75 min
Yield: 4
Ingredients: 200 ml chicken bouillon; 100 gram mixed olive; 1 tablespoon thyme leaves; 2 onion; 4 toes garlic; 1 great large eggplant; 4 chicken bolt; 4 tablespoon olive oil; 5 lemon

Ingredients

Directions

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