This is one of my favorite go to Chicken recipes. I tore this out of a magazine a few years ago and stuck it into my recipe scrapbook, way before the days of Pinterest and Google drive. Serves 4.
Ingredients:
- 8 Chicken pieces (drumsticks and thighs)
- 2T Olive oil
- Sea salt and freshly ground black pepper
- 1 Onion – thinly sliced
- 350g Brinjal (± 2 medium)- sliced
- 1 Garlic Clove – crushed (use more if you prefer)
- 2t Dried oregano
- 1 Lemon – juiced
- 1 handful of fresh oregano – stalks removed
Method:
- Preheat oven to 180°C.
- Rub chicken pieces with olive oil and season lightly.
- Grease an oven proof dish, layer the onion at the bottom of the dish, followed by layers of brinjal.
- Smear over the crushed garlic and sprinkle with oregano.
- Place the chicken pieces on top of the brinjal and bake for 40mins or until the chicken is browned and the brinjal is tender.
- Turn off the oven, pour the lemon juice over the chicken and allow the chicken to rest in the warm oven for 5 to 8mins.
- Garnish with the fresh oregano and served with a fresh Greek salad and either cauliflower or brown rice – depending on your lifestyle choice.
Wine pairing: Lightly wooded Chardonnay
Recipes courtesy of Debi Malherbe.
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