Stewed Chicken Legs with Eggplant, Vegetables Recipe
Chicken legs marinated in soy sauce and balsamic, stewed with eggplant and seasonal vegetables for dinner completely without oil. After a working day, you can easily handle this dish and have a great dinner!
You need to marinate the chicken for at least 15 minutes. You can do this in advance. I skinned the hams, washed them, dried them, and put them in a dish. I poured soy sauce, dark balsamic, chopped onion and crushed garlic cloves. Salt is not necessary, because there is soy sauce, but if someone likes salt, then add salt. Add the peppers and dry parsley. We mix everything with our hands, set aside, and take care of the vegetables. You need to cut the eggplant first, send it to a bowl with salted water, so that the bitterness comes out of it, at least for 10 minutes. Then drain, rinse and Pat dry with a paper towel. Cut the vegetables randomly. I'm going to cut it into chunks.
Take a deep form. On the bottom, spread the chopped tomato. On it - chicken thighs and all the marinade with onions and garlic. Next, put the carrots, potatoes on the carrots and eggplants on top. Fill everything with a little salted water (follow the salt!) Cover with foil and put in the oven. I have a glass form and I put it right away, setting the T-200 C for 40 minutes. After 15 minutes, the temperature was lowered to 160 C. After another 15 minutes, I removed the foil so that the eggplants were slightly baked. 40 minutes of time was enough for me to cook. Focus on your oven.
A healthy dish, stewed, completely without oil.
Easy, healthy and delicious!