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LOCATION: Recipes >> German >> Baked Chicken 02

Print this Recipe    Baked Chicken 02

Baked Chicken with Eggplant and Potatoes
Yield: 4 servings

1 small eggplant
4 whole chicken legs
1 tablespoon sweet Hungarian paprika
2 tablespoons olive oil
400 g cooked potatoes, sliced
500 g fresh tomatoes, cut into wedges (or use canned)
1 yellow banana pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 small onions, chopped
1 tablespoon butter

Slice the eggplant, sprinkle with salt and let it sit for 20 minutes.

Season the chicken parts with the paprika, then saute in half of
the olive oil until brown on both sides. Saute the eggplant until
limp in the remaining oil.

Grease a casserole dish. Layer the potatoes, eggplant, bell peppers
and onions in the dish. Place chicken legs on top of the
vegetables.

Bake in a 180C oven for 35 to 45 minutes.

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