for 4 person

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

How it's done

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.

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