Cook Time | 50 minutes |
Servings |
Ingredients
- 300 gram Chicken fillet
- 1 piece Eggplant
- 8 pieces Champagnons
- 110 gram Carrot
- 1 piece Bulgarian pepper
- 3 pieces Red sweet pepper 2 yellow, 1 orange
- 4 cloves garlic
- 1 tablespoon Onion powder
- 3 tablespoons Sunflower oil
- 1 pinch White pepper
- 1 pinch Seasoning (Provence herbs)
- Salt to taste
- 2 pieces Bay leaf
- 2 tablespoons Sauce "hot chili with garlic" (or tomato paste)
- Celery root to taste
Ingredients
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Instructions
- Sliced eggplant squeezed out of the water and put in a pot with a thick bottom in the heated oil. Minutes 10 put out and added mushrooms. Sliced carrot rings and some more put it out under the lid. Peeled peppers from seeds, cut them into rings and half-rings, mixed and put out another 5 minutes under the lid. Sliced put the garlic in the pan and put the chicken pieces. Stirred and stewed for 10 minutes.
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