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CHICKEN TOMATO AND ZUCCHINI BAKE WITH BRINJAL STEAKS

CHICKEN TOMATO AND ZUCCHINI BAKE WITH BRINJAL STEAKS

Made this lovely dish with all the veggies I picked freshly from my garden. Chicken baked in a tomato and baby marrow (zucchini) sauce served on top of egg plant (Brinjal) steaks. It came out very tasty and will definitely make it again 🙂

  • 2 medium onions, chopped
  • 3 cups peeled and chopped tomatoes
  • 3 cups diced baby marrow (zucchini)
  • 1 tablespoon crushed garlic
  • 3 chicken leg quarters
  • 6 large 1 cm thick sliced egg plant (brinjal)
  • 2 ml rosemary
  • 10 ml mixed herbs
  • 2 ml origanum
  • 1 teaspoon sugar
  • salt and pepper to taste

Preheat oven to 200 C.
Soak egg plant in a solution of 1 liter water and 50 ml salt.
In a large frying pan brown chicken quarters on both sides in a bit of oil. Transfer to a oven dish.
Now using the same pan, add onion and baby marrow and fry until golden brown.
Add garlic, tomatoes, sugar and herbs and simmer for 5 min. Add salt and pepper to taste and pour sauce over chicken pieces and place in the oven to bake (uncovered) for 30 min.

For the Egg plant steaks:
Fry egg plant steaks in a bit of oil in a frying pan until cooked through.
Place steaks on plate, top with sauce and chicken and serve warm.

Recipe posted by Lisinda Blaauw
Photo: Lisinda Blaauw

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