Baked Chicken with Eggplant and Potatoes
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| |
| yield: 4 servings |
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| 1 small | eggplant |
| 4 | whole chicken legs |
| 1 Tbsp | sweet hungarian paprika |
| 2 Tbsp | olive oil |
| 400 g | cooked potatoes, sliced |
| 500 g | fresh tomatoes, cut into wedges (or use canned) |
| 1 | yellow banana pepper, seeded and sliced |
| 1 | green bell pepper, seeded and sliced |
| 2 small | onions, chopped |
| 1 Tbsp | butter |
| |
| slice the eggplant, sprinkle with salt and let it sit for 20 minutes. |
| season the chicken parts with the paprika, then saute in half of the olive |
| oil until brown on both sides. saute the eggplant until 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 minutes. |
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| source: http://www.recipecottage.com/german/baked-chicken02.html |
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| (ID: 11299) Mirror: rec.food.recipes: Sat, Aug 9, 2003 |