Recipe#11318

Title: Baked Chicken 02

rec.food.recipes archive

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.