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 Chicken in a New Way and Eggplant with Hot Sauce Recipe
A recipe from the "two in one" series. These Mediterranean dishes complement each other so much that it just didn't make sense to present them separately! They will fill your home with fragrance and delight you and your loved ones with their appearance and amazing taste!
Course Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Chicken:
Stuffing for chicken:
Eggplants:
Course Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Hot Dishes, New Year Food Dishes, Valentine's Day Food
Cuisine Germany Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Chicken:
Stuffing for chicken:
Eggplants:
Instructions
  1. Cut the eggplant lengthwise with a thickness of 1 cm. Brush with olive oil (4 tablespoons). Bake in a preheated 190 * C oven until golden brown.
    Cut the eggplant lengthwise with a thickness of 1 cm. Brush with olive oil (4 tablespoons). Bake in a preheated 190 * C oven until golden brown.
  2. Lay them overlapping in a baking dish.
    Lay them overlapping in a baking dish.
  3. Cut the onion into half rings, garlic into circles, put it in a saucepan and simmer with 3 tablespoons of oil for 3-4 minutes.
    Cut the onion into half rings, garlic into circles, put it in a saucepan and simmer with 3 tablespoons of oil for 3-4 minutes.
  4. Peel the pepper from the seeds and grind it in a blender. Add to the onion, stir and simmer for 2-3 minutes.
    Peel the pepper from the seeds and grind it in a blender. Add to the onion, stir and simmer for 2-3 minutes.
  5. Add the grated tomatoes and pasta to the sauce, stir and simmer for 15 minutes.
    Add the grated tomatoes and pasta to the sauce, stir and simmer for 15 minutes.
  6. Add allspice, cayenne pepper, basil, oregano, salt to taste and simmer for another 5 minutes.
    Add allspice, cayenne pepper, basil, oregano, salt to taste and simmer for another 5 minutes.
  7. Pour the sauce over the eggplants and bake in a preheated 190 *C oven until the liquid evaporates. Sprinkle with parsley.
    Pour the sauce over the eggplants and bake in a preheated 190 *C oven until the liquid evaporates. Sprinkle with parsley.
  8. Look, there's only oil left, no liquid at all!
    Look, there's only oil left, no liquid at all!
  9. Rub the chicken with salt and pepper. Place the fat cut from the bottom under the skin in the breast (it will be juicier, and after baking it must be removed).
    Rub the chicken with salt and pepper. Place the fat cut from the bottom under the skin in the breast (it will be juicier, and after baking it must be removed).
  10. Mix yogurt, garlic and dill.
    Mix yogurt, garlic and dill.
  11. Put the yogurt filling inside the chicken. Thanks to yogurt, the chicken turns out very juicy.
    Put the yogurt filling inside the chicken. Thanks to yogurt, the chicken turns out very juicy.
  12. Sew or close the bottom and neck area with culinary rivets.
    Sew or close the bottom and neck area with culinary rivets.
  13. Mix mustard, ketchup, paprika and butter.
    Mix mustard, ketchup, paprika and butter.
  14. Cover the chicken whole.
    Cover the chicken whole.
  15. Bake in a preheated 185 * C oven for 75-90 minutes, maybe more, so that the chicken does not burn, cover it with foil after it browns, and remove it 10 minutes before the end of baking. Focus on your oven. Remove the studs (thread).
    Bake in a preheated 185 * C oven for 75-90 minutes, maybe more, so that the chicken does not burn, cover it with foil after it browns, and remove it 10 minutes before the end of baking. Focus on your oven. Remove the studs (thread).
  16. Chicken.
    Chicken.
  17. Eggplants.
    Eggplants.
  18. Spoon out the chicken filling and transfer it to a separate container. Divide the chicken into portions Serve with eggplant and filling.
    Spoon out the chicken filling and transfer it to a separate container. Divide the chicken into portions Serve with eggplant and filling.
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