Checklist:
Ingredients:
• 4 boneless chicken legs
• 1 white onion
• 80 g fennel
• 150 g zucchini
• 150 g eggplant
• 150 g fresh tomato
• 1-2 clove(s) of garlic
• 20 g Baharat seasoning
• 5 g fresh cilantro leaves
• 1 tsp salt
Cookware:
• Cutting board
• Knife
• Pot of at least 3 l
• Spatula
• 2 spoons
• 2 plates
Recipe:
Preparation:
1. Cut 150 g tomatoes and 1 onion into quarters.
2. Cut 1 or 2 clove(s) of garlic into thick slices.
3. Cut 80 g fennel, 150 g zucchini and 150 g eggplant into rough pieces of about 5-7 cm.
4. Give everything into a big bowl and add 4 boneless chicken legs, the Baharat seasoning and 1 tsp salt.
5. Use your hands (better use gloves to keep your hands clean) to rub in the seasoning and mix the ingredients.
6. Spread the content of the bowl on a baking tray.
Cooking:
1. Place the baking tray on the middle rack of your oven at 180°C for approx. 40 min.
2. Serve the dish on two dinner plates. Place the vegetables in the center of each plate and put 2 chicken legs per serving on top of the vegetables.
3. Garnish with some fresh cilantro.
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