Baked Chicken With Eggplant And Potatoes Recipe

Name: Baked Chicken With Eggplant And Potatoes
Ingredients: 1 sm eggplant; 4 whl chicken legs; 1 Tbsp. sweet Hungarian paprika; 2 Tbsp. extra virgin olive oil; 400 gm cooked potatoes, sliced; 500 gm fresh tomatoes, cut into wedges (or possibly use canned); 1 x yellow banana pepper, seeded and sliced; 1 x green bell pepper, seeded and sliced; 2 sm onions, minced; 1 Tbsp. butter

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.98 view details

1 sm eggplant
4 whl chicken legs
1 Tbsp. sweet Hungarian paprika
2 Tbsp. extra virgin olive oil
400 gm cooked potatoes, sliced
500 gm fresh tomatoes, cut into wedges (or possibly use canned)
1 x yellow banana pepper, seeded and sliced
1 x green bell pepper, seeded and sliced
2 sm onions, minced
1 Tbsp. butter

Directions

Slice the eggplant, sprinkle with salt and let it sit for 20 min.
Season the chicken parts with the paprika, then saute/fry in half of the extra virgin olive oil till brown on both sides. Saute/fry the eggplant till 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 min.

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Amount Per Serving	%DV
Serving Size 432g
Recipe makes 4 servings
Calories 348
Calories from Fat 172	49%
Total Fat 19.38g	24%
Saturated Fat 5.42g	22%
Trans Fat 0.08g
Cholesterol 69mg	23%
Sodium 95mg	4%
Potassium 1099mg	31%
Total Carbs 28.39g	8%
Dietary Fiber 8.1g	27%
Sugars 8.04g	5%
Protein 17.83g	29%

Baked Chicken With Eggplant And Potatoes Recipe

Ingredients