Filter
Reset
Sort ByRelevance
Brennan Cartwright
Stewed chicken legs with eggplant and olives
Share
Tweet
Pin
Whatsapp
Print
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.
-
40 minMain dishtomato cubes in tomato juice, beef broth (from tablet), green bean, pumpkin with zest, dried thyme, mild paprika, steak strips, garlic (finely chopped), onion, olive oil,fast goulash with pumpkin -
20 minMain dishcucumber, onions, garlic, olive oil, sambal, fish bouillon tablets, French baguette, soup vegetable, red salmon,spicy fish soup with salmon and cucumber -
15 minMain dishmashed potatoes à la minute, grated beetroot, fresh chives, Apple, butter, marinated bacon steaks à la minute,marinated bacon steaks with beet puree -
20 minMain dishbutter, onion, tomato paste, risotto rice, fish bouillon tablet, steam vegetables green vegetable mix, olive oil, tiger prawns, Tabasco,shrimp risotto with green vegetable
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it