Chicken leg in a boat
Description
The recipe won't take much time. For this recipe, you need bottle-shaped eggplants; long ones won't work. The chicken leg should fit snugly like in a "boat." Prefer lighter, underripe eggplants, as they have no tough seeds and their flesh is easy to remove. Use your favorite spices and seasonings, add garlic to taste. Good luck! Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients. This amount of ingredients yields two servings. Wash the eggplant, chicken legs, and peel the onion and carrots.
- 2
Step 2
Marinate chicken legs in sour cream with mustard and spices, add salt. Set aside for now. Let's move on to preparing the vegetables.
- 3
Step 3
Cut the eggplant evenly lengthwise into two halves. Whether to remove the stems or not is up to you. I like keeping the stem, so I leave it on. With a sharp knife, remove the inner part of the eggplant to create a nice boat shape. Salt the inside.
- 4
Step 4
Cut the eggplant flesh into cubes, chop the onion and carrot. Salt the vegetables and fry in vegetable oil until cooked.
- 5
Step 5
Place the eggplant boats on a baking sheet—line it with parchment paper to prevent sticking—brush with sour cream, and add the fried vegetables.
- 6
Step 6
Place the marinated chicken drumsticks on top. Bake in the oven for 30-35 minutes at 180 degrees.
- 7
Step 7
Chicken legs in boats are ready!