Chicken thighs baked with eggplant in sour cream

Category: Meat dishes
Chicken thighs baked with eggplant in sour cream

Ingredients

Chicken thighs (skinless and boneless) 500 g
Eggplant (small) 4 things.
Bulb onions 1 PC.
Carrot 1 PC.
Sour cream 4 tbsp. l.
Oregano (dried) 1/4 tsp
Basil (dried) 1/4 tsp
Rosemary (dried) 1/4 tsp
Curry 1/4 tsp
Salt pepper taste
Vegetable oil 3 tbsp. l.

Cooking method

  • Chicken thighs baked with eggplant in sour creamCut the eggplants into large 3-4 cm pieces, sprinkle with salt and leave for 15 minutes to leave the bitterness. Then rinse well and transfer to a deep bowl.
  • Chicken thighs baked with eggplant in sour creamWhile the eggplants are in salt, cut the chicken thighs into pieces, grate the carrots on a coarse grater, cut the onion into small cubes.
  • Chicken thighs baked with eggplant in sour creamThen add to the washed eggplant.
  • Chicken thighs baked with eggplant in sour creamSeason with salt and pepper to taste. Add spices, 2 tbsp. l. vegetable oil.
  • Chicken thighs baked with eggplant in sour creamAdd sour cream.
  • Chicken thighs baked with eggplant in sour creamMix well, cover with cling film and leave to marinate for 30-40 minutes.
  • Chicken thighs baked with eggplant in sour creamThen put in a baking dish greased with vegetable oil.
  • Chicken thighs baked with eggplant in sour creamCover with a lid (or foil) and bake in a preheated oven at 180 degrees for 25 minutes. Then remove the lid and bake for another 20 minutes.
  • Chicken thighs baked with eggplant in sour creamBefore serving, mix everything well in a mold and sprinkle with finely chopped herbs if desired.
  • Bon Appetit!
  • Chicken thighs baked with eggplant in sour cream
  • Chicken thighs baked with eggplant in sour cream

Cooking program:

Oven

Note

A quick and easy-to-prepare dish, except for the pickling time.

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