Ingrédients
- Chicken, cut into four pieces1 Chicken
- Eggplant, sliced2 Eggplant
- Potatoes, cut into medium slices3 Potatoes
- Medium onion, diced2 Onion
- Tomato, each cut into four quarters2 Tomato
Poivron vert1 Bell Pepper- Clove of garlic2 Clove
- Teaspoon of apple cider vinegar2 Teaspoon
- Pepper spices, cumin to taste0
Sel0
Mesures
- 1
Wash the chicken and clean it from blood well, place it in a bowl and pour water over it until the chicken is covered, add vinegar and salt, and place the pot on the heat.
5 minutesMatériel requis:🍳Bowl
Marmite - 2
When all the scum appears, discard the water and wash the chicken with warm water, refill the pot with water to cover the chicken.
5 minutesMatériel requis:Marmite - 3
Return it to the heat, add half the amount of onion and salt, cover the pot, and let the chicken cook until done.
10 minutesMatériel requis:Marmite - 4
Place the remaining onion in a baking dish, fry the potatoes, eggplant, tomato, and bell pepper, layer them over the onion in the dish, starting with the potatoes, then the eggplant, and finally distribute the bell pepper in the gaps, sprinkle salt, spices, and pepper on top.
10 minutesMatériel requis:🍳Baking Dish
Poêle à frire - 5
When the chicken is cooked, fry it and place it in the dish, add half a cup of chicken broth to the dish, and place it in the preheated oven.
10 minutesMatériel requis:Poêle à frire🍳Baking Dish - 6
Leave it for half an hour.
30 minutes - 7
Remove it from the oven, mash the garlic and add it to the broth in the dish, and enjoy your meal.
5 minutes
Faits nutritionnels
Poivron vertpour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.