2020-08-13 / test@t
Chicken on a vegetable "pillow"
A great combination of tender chicken meat and juicy vegetables.
- chicken 1.2 kg
- zucchini 3 pcs.
- eggplant 2 pcs.
- large carrots 2 pcs.
- large onions 2 pcs.
- red sweet pepper 2 pcs.
- salt 3 pinch (s)
- freshly ground black pepper 2 pinch (s)
- curry powder 1 tsp
- lemon juice 2 tbsp
- vegetable oil 1 tbsp
STEP-BY-STEP COOKING RECIPE
Wash the chicken (I have chicken parts - wings, drumsticks, thighs), dry with a paper towel. Put in a cup, sprinkle with salt, pepper, curry, pour in lemon juice, stir. Cover the cup with a lid and refrigerate for 1 hour to marinate.
While the meat is marinating, prepare the vegetables. Wash the eggplants, dry, cut into slices 3-4 mm thick.
Peel the carrots, wash, dry. Cut into thin circles.
Pepper to remove seeds, wash, dry. Cut the pepper into large pieces.
Peel and wash the onion. Cut into rings.
Wash the zucchini, dry with a towel. Cut into thin circles.
Grease a baking dish with vegetable oil. Put the mugs of eggplant, add a little salt.
Put the carrot circles on the eggplants.
Put onion rings, salt and pepper a little.
Put a layer of zucchini on the onion, then pepper. Salt and pepper a little.
Put chicken pieces on vegetables.
Cover the form with foil and place in the oven, preheated to 180 degrees, for 25 - 30 minutes. Then remove the form from the oven, carefully remove the foil. Place the dish in the oven for another 0.5 hour.
Remove the dish with the finished dish from the oven.
Arrange the chicken with vegetables in portions, garnish with any herbs and serve.