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.
-
60 minMain dishcucumber, Greek yogurt (0% fat), garlic, bacon, Mediterranean herbs, half-to-half-chopped, traditional olive oil,meat skewer with homemade tzatziki
-
35 minMain dishcouscous, boiling water, coarse Zaanse mustard, apple cider vinegar, extra virgin olive oil, shallot, jazz apple, Red cabbage, cress, salted macadamia nuts, chard, Chaource 50,sliced beet salad with chaource
-
65 minMain dishsticking potato, (olive oil, Broccoli, fresh pangasius fillet, medium sized egg, Japanese breadcrumbs, Greek yogurt (0% fat), gherkin cubes, mayonnaise,homemade fish fingers with potato panes
-
35 minMain dishpotatoes, orange, cod fillet, thyme, garlic, winter carrot, Red onion, chicken bouillon,fish packages with orange
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it