Delicious, quick and very satisfying chicken dish with eggplant and potatoes in the oven. Bright, healthy, nutritious … Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Cooking chicken with eggplant and potatoes in the oven step by step
- Video recipe
Meat cooked with vegetables is often referred to as a stew or roast. Many housewives love such dishes due to the fact that there is no need to separately take care of the side dish and the meat part. Here everything is prepared in a complex, with meat enriching the taste of vegetables, and vegetables with meat. In addition, if you want products to retain more vitamins and a brighter taste in the maximum amount, then you need to cook them only in the oven.
A very interesting and tasty dish is obtained with chicken with eggplant and potatoes in the oven. The highlight of this dish is the eggplant. This is a special representative of vegetables with a unique spicy taste and smooth pulp, somewhat similar to the pulp of mushrooms. The dish is cooked quickly, the pieces of vegetables remain whole and beautiful, and the chicken is soaked in the aromas of the vegetables. It is worth noting that there is no additional fat in the recipe, so the food is light and moderately high in calories.
For cooking, you can use different forms and baking containers. This can be glass or ceramic dishes, earthen or iron containers. And if there are no all kinds of forms, then just use the baking sheet that comes with the oven. This recipe can be modified. For example, instead of chicken, take pork, it will go well with these vegetables. But the calorie content of the dish will be slightly higher. Consider this when choosing a type of meat.
- Caloric content per 100 g - 84 kcal.
- Servings - 3
- Cooking time - 1 hour 15 minutes
Ingredients:
- Chicken or any chicken parts - 1 kg
- Ground black pepper - a pinch
- Young potatoes - 4-5 pcs.
- Spices and spices to taste
- Salt - 1 tsp
- Eggplant - 1 pc.
Step by step cooking chicken with eggplant and potatoes in the oven, recipe with photo:
1. Wash and dry the eggplants with a paper towel. Cut into cubes and place in a baking dish. If you use old vegetables, then you must first remove the bitterness from them. To do this, sprinkle the sliced fruits with salt and leave for half an hour. Droplets of moisture form on the surface of the fruit. All bitterness will come out with them. Then wash the vegetables and dry with a paper towel.
2. Wash the potatoes, cut into wedges and place on the eggplant. If you use young tubers, then you may not need to peel them; it is better to remove the skin from old vegetables. Season the potatoes with salt and black pepper. Sprinkle with your favorite spices if desired.
3. Wash the chicken, dry it and cut it into pieces. Place it on top of the vegetables. If you wish, you can remove the skin from the pieces, then the dish will be less high-calorie. Do not put food in reverse order. During baking, the chicken will saturate the vegetables with its fat and juice.
4. Wrap a dish with chicken, eggplant and potatoes in foil and send to bake in a heated oven to 180 degrees for 1 hour.
5. Serve the finished food hot after cooking. You can put a treat on the table in the container in which it was baked, so that each eater can impose a portion for himself.
See also a video recipe on how to cook chicken with eggplant and potatoes.
