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Print Recipe
Chicken in a New Way and Eggplant with Hot Sauce Recipe
Recipe from a series of two in one. These Mediterranean dishes complement each other so much that it simply did not make sense to present them separately! They will fill your home with aroma and delight you and your loved ones with their appearance and amazing taste!
Cook Time 120 minutes
Servings
Ingredients
Chicken:
Stuffing for chicken:
Eggplants:
Cook Time 120 minutes
Servings
Ingredients
Chicken:
Stuffing for chicken:
Eggplants:
Instructions
  1. Cut eggplant lengthwise 1 cm thick. Grease with olive oil (4 tbsp.). Bake in a preheated 190*C oven until Golden brown.
    Cut eggplant lengthwise 1 cm thick. Grease with olive oil (4 tbsp.). Bake in a preheated 190*C oven until Golden brown.
  2. Overlap to place them in a baking dish.
    Overlap to place them in a baking dish.
  3. Cut the onion into half rings, garlic into circles, place in a saucepan and simmer with 3 tablespoons of oil for 3-4 minutes.
    Cut the onion into half rings, garlic into circles, place in a saucepan and simmer with 3 tablespoons of oil for 3-4 minutes.
  4. Pepper to clear of seeds and to break in a blender. Add to the onion, stir and simmer for 2-3 minutes.
    Pepper to clear of seeds and to break in a blender. Add to the onion, stir and simmer for 2-3 minutes.
  5. Add to the sauce the grated tomatoes and pasta, stir and simmer for 15 minutes.
    Add to the sauce the grated tomatoes and pasta, 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 eggplant sauce and bake in a preheated 190*C oven until the liquid evaporates. Sprinkle with parsley.
    Pour the eggplant sauce 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. Fat cut from the bottom of the place under the skin in the breast (it will be juicier, and after baking it must be removed).
    RUB the chicken with salt and pepper. Fat cut from the bottom of the place 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. Place the yogurt filling inside the chicken. Thanks to yogurt, the chicken turns out very juicy.
    Place 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 studs.
    Sew or close the bottom and neck area with culinary studs.
  13. Mix mustard, ketchup, paprika and oil.
    Mix mustard, ketchup, paprika and oil.
  14. Cover the whole chicken.
    Cover the whole chicken.
  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 is browned, and 10 minutes before the end of baking, remove it. 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 is browned, and 10 minutes before the end of baking, remove it. Focus on your oven.
Remove the studs (thread).
  16. Chicken.
    Chicken.
  17. Eggplants.
    Eggplants.
  18. Spoon to get the stuffing from the chicken and place it in a separate container. Divide the chicken into portions Serve with eggplant and filling.
    Spoon to get the stuffing from the chicken and place it in a separate container. Divide the chicken into portions
Serve with eggplant and filling.

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