We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Ingredients
- 1 Tablespoon tomato paste
- 4 Cups chicken stock, vegetable stock, or water
- 1 whole chicken (3 pounds), cut into eight pieces
- 3 medium eggplants, diced into 1-inch cubes
- 2 green bell peppers, roughly chopped
- 2 red bell peppers, roughly chopped
- 2 cloves garlic, minced
- 4 medium tomatoes, diced
- 1 bunch fresh flat-leaf parsley, stemmed and chopped
- ½ Cup olive oil
- Salt and freshly ground black pepper
- Greek yogurt, for serving
Directions
Preheat the oven to 375 degrees F.
In a medium bowl, dissolve the tomato paste in the chicken stock.
In a large baking pan, combine the chicken, eggplant, bell peppers, garlic, tomatoes, parsley, olive oil, and salt and pepper to taste.
Pour the tomato paste mixture over the baking pan. Cover and bake for 30 minutes. Uncover and bake until the chicken is thoroughly cooked and golden, another 30 minutes.
Serve with Greek yogurt.
Nutritional Facts
Servings8
Calories Per Serving499
Folate equivalent (total)96µg24%
Riboflavin (B2)0.4mg22.2%
I confirm. And I ran into this. Let's discuss this issue.
You are not right. Enter we'll discuss it. Write to me in PM.
true helpful post, thanks.
Said in confidence, my opinion is then evident. I found the answer to your question in google.com
What was to be expected, the writer was atypically annealed!