2020-08-13 / test@t

Chicken baked with potatoes and eggplant

This dish combines both a second and a side dish at once. The chicken turns out with a delicious crispy crust, with a pleasant aroma of barbecue marinade, and the vegetables are soft and juicy. The dish goes well with fresh vegetable salad.

Ingredients

chicken 700 g
BBQ marinade "Maheev" 120 g
eggplant 2 pcs.
onion 2 pcs.
garlic cloves 2 pcs.
small potatoes 12 pcs.
mayonnaise 4 tbsp.
ground coriander 1 tsp
Provencal dry herbs 1 tsp
refined vegetable oil 1 tbsp.
ground black pepper 1 pinch

STEP-BY-STEP COOKING RECIPE

Step 1

Wash the chicken, dry it with a paper towel. Pour the "Maheev" barbecue marinade.

Step 2

Add peeled and finely grated garlic and ground coriander. Stir the chicken with seasonings and marinade by hand. Cover the bowl with cling film and refrigerate for 1 hour.

Step 3

Wash the eggplants, dry with a paper towel. Cut off the ends on both sides. Cut into 0.5 cm thick circles.

Step 4

Weigh the sliced eggplants (their weight turned out to be 300 g). I did this in order to find out how much marinade would be needed for the eggplants, since I wanted to marinate some of the vegetables with the chicken. Pour 30 g of Maheev barbecue marinade into the eggplants, mix and refrigerate for marinating.

Step 5

Peel the onion, wash, dry with a towel, cut into half rings. Weigh the onion (its weight is 160 g).

Step 6

Add 20 g of Maheev barbecue marinade to the chopped onion, mix. Place a bowl of onions in the refrigerator for pickling.

Step 7

Wash the potatoes, dry with a paper towel. Cut into thin circles, no more than 0.5 cm thick.

Step 8

Add mayonnaise to the chopped potatoes, add pepper and Provencal herbs, mix.

Step 9

When the time for marinating chicken and vegetables is over, grease a baking dish with vegetable oil. Put eggplants in the center of the form, onions on them. Put potatoes on the sides of the mold.

Step 10

Put chicken pieces on top of the vegetables. Tighten the mold with foil and place in the oven, preheated to 180 ͦ C, for about 45 - 50 minutes. 15 minutes before the end of cooking, remove the mold, remove the foil and put the dish back in the oven so that the chicken and vegetables are browned.

Step 11