Chicken with aubergines and feta

Chicken with aubergines and feta

Total: 55 min. | Active: 15 min.
gluten-free
Nutritional value / people: 650 kcal
, Fat: 48 g
, Carbohydrate: 14 g
, Protein: 37 g

Ingredients

4 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chicken and aubergines

4 tbsp olive oil
1 ½ tsp garlic powder
1 tsp nutmeg
1 tsp salt
a little pepper
4 chicken thighs, cut in half
750 g aubergines, cut lengthwise into slices
2 red onions, cut into wedges
150 g pitted green olives

Bake

200 g feta, crumbled
2 tbsp tarragon leaves
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How it's done

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Chicken and aubergines

Mix the oil, garlic powder and nutmeg in a large bowl, season. Coat the chicken with half of the marinade, transfer to a baking tray lined with baking paper. Add the aubergines, onions and olives to the remainder of the marinade, mix, place on the tray alongside the chicken.

Bake

Approx. 40 mins. in the upper half of an oven preheated to 200 °C. Remove, scatter the feta and tarragon on top of the chicken and aubergines.

Good to know
Serve with: Millet

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