This is a print preview of "Baked Chicken With Eggplant And Potatoes" recipe.

Baked Chicken With Eggplant And Potatoes Recipe
by Global Cookbook

Baked Chicken With Eggplant And Potatoes
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  Servings: 4

Ingredients

  • 1 sm eggplant
  • 4 whl chicken legs
  • 1 Tbsp. sweet Hungarian paprika
  • 2 Tbsp. extra virgin olive oil
  • 400 gm cooked potatoes, sliced
  • 500 gm fresh tomatoes, cut into wedges (or possibly use canned)
  • 1 x yellow banana pepper, seeded and sliced
  • 1 x green bell pepper, seeded and sliced
  • 2 sm onions, minced
  • 1 Tbsp. butter

Directions

  1. Slice the eggplant, sprinkle with salt and let it sit for 20 min.
  2. Season the chicken parts with the paprika, then saute/fry in half of the extra virgin olive oil till brown on both sides. Saute/fry the eggplant till limp in the remaining oil. Grease a casserole dish. Layer the potatoes, eggplant, bell peppers and onions in the dish. Place chicken legs on top of the vegetables. Bake in a 180C oven for 35 to 45 min.