Grilled Chicken with Herbs
material
- chicken leg meat1 piece (approx. 250g)
- eggplantone (object)
- mini-tomatotwo (objects)
- broccolitwo times (as many, if not more, multiplied by, say, a thousand)
- Herbs (basil, rosemary, thyme, etc.)proper quantity
- salt and peppersmall quantity
- olive oil50cc
way of making
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1
Cut chicken thighs into bite-sized pieces (about 9 equal pieces per bag).
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2
Add salt, pepper, olive oil and herbs.
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3
Put broccoli in a bowl, cover with plastic wrap and cook for 1 minute. Cut eggplant into quarters and deep fry.
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4
Brown the surface of the chicken in a frying pan over high heat.
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5
Put the chicken, herbs, and mini tomatoes in the kettle, cover, and bake in a preheated oven at 220°C for 10 minutes.
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6
Add broccoli and eggplant.
Tips & Tricks
Tender steamed chicken with a refreshing aroma of herbs.
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