help me make me dinner

[salinea]

OKAY I HAVE:

- two chicken legs
- one zucchini
- bits of eggplants left from yesterday
- shallots and garlic aplenty
- tomato sauce if needed
- quinoa, potatoes, rice, etc. also if needed

I'm not sure how to cook it, and google hasn't been helpful with finding easy enough and appealing enough recipes with those stuff. So.

Suggestions anyone?

Comments

[ann1962]

Rub the chicken legs with minced garlic and roast. When they are half way done, toss in the veggies, (chopped and mixed with olive oil and a bit more garlic). Maybe a bit of the tomato sauce on the chicken. Drizzle everything with a touch more olive oil. You could use basil, or sage, or oregano. This can't go wrong. I'd serve it with rice or couscous.

Enjoy.

[etrangere.livejournal.com]

That sounds tasty very tasty! By roast you mean "put it into an oven"? (I'm sorry I have to ask some really stupid question because 1/ I'm not a very experimented cook 2/ english cooking vocabulary isn't something I master). Also is there a trick to the rubbing? I don't quite picture it on a texture as soft as uncooked chicken (the only thing I ever rubbed garlic on was bread).

Never stupid OMG

[ann1962]

Yup, put it in a shallow baking dish and cook in the oven at about 350-400 degrees. Medium heat oven. I'm not sure what that is in metric. I would smash the garlic into small smooth bits, with the side of your knife after chopping it, and just rub it all over the chicken. Or use a garlic press if you have one. You could use a little olive oil to help with it going on the chicken well. It shouldn't be greasy though. Every thing will cook together nicely.

Re: Never stupid OMG

[etrangere.livejournal.com]

Yup, put it in a shallow baking dish and cook in the oven at about 350-400 degrees.
Farenheight? *picks a translator* that should be 150°C doable. Would you say about 45 min sounds long enough in all?


Okay tasty sounding. I'll go with this.


Thanks a lot ♥

Re: Never stupid OMG

[ann1962]

Yes, that is right for the temperature.

It shouldn't take much more than 45 minutes to cook the legs if they are at room temperature.

Enjoy!

Re: Never stupid OMG

[etrangere.livejournal.com]

Ended up delicious, thank you so much. Although I didn't end up using the tomato sauce and I think next time I'll use either some wine or some diced tomatoes with the vegetables. I think there was a touch of acidity missing.

Re: Never stupid OMG

[ann1962]

Wow! That looks great!!

Re: Never stupid OMG

[mle292.livejournal.com]

350F is about 175C, 400F is about 200C. Sorry to be pedantic, but I'd hate for you to have undercooked chicken.

Re: Never stupid OMG

[etrangere.livejournal.com]

oh thanks a lot!!! Yeah that would not do!

[ann1962]

Oh and you could put some white or red wine, maybe 1/2 a cup, 125 mls, in too if you like. The white wine works well if you have basil, or the red if you have oregano.

[etrangere.livejournal.com]

don't have any wine. :/

[curtana.livejournal.com]

I would probably bake the chicken legs on their own for a while, then add the tomato sauce and veggies over top of it and cook it all a bit longer, and serve over rice. If the eggplant is already cooked, I'd leave that until very last, so it doesn't just completely fall apart.

[etrangere.livejournal.com]

Thanks! Sounds similar to ann's advice so I'll go with that (the eggplant isn't cooked yet).

[aiffe.livejournal.com]

One of my favorite things to do with eggplant is slice 'em, flour, egg and bread them (this can be done gluten-free if necessary) and fry 'em. People who say they don't like eggplant have never had it breaded and crispy.

I'd think the chicken legs should also be crispy, but I haven't had a chance to cook any yet myself.

[etrangere.livejournal.com]

Maybe I'll try that another time, I have only a little bit of it right now though.

[after-nightfall.livejournal.com]

Me, I love nice and crispy fried chicken legs, so that's what I'd do with them. When they're almost done, toss in some shallots sliced in half so they get slightly brownish too.

As for the rest, I'd heat a little olive oil in another saucepan, roast the garlic just a little so it doesn't get bitter, add small zucchini cubes and bits of eggplant, roast quickly, add tomato sauce (and white wine, if I had any) and stew this until soft on low heat in a covered pan. Rice optional.

Whatever you decide to do, bon appetit. :-)

[etrangere.livejournal.com]

I will keep this receipe in mind for the next time because that also sound delicious.

Except I'm not sure how I get the "nice and crispy fried chicken legs" part. Is that in a pan?

[after-nightfall.livejournal.com]

Yep, that would be in a pan. What I do is marinate them in olive oil + spices (majoram, rosemary and sweet paprika) for an hour or so, taking care that all of the leg is covered in oil. Then I put them into a well-heated pan (almost on maximum heat) with possibly a little additional oil (depends on how much your pan sticks). I leave them on high heat for a couple of minutes, turning them until all the leg surface is fried, then lower the heat to medium-low (on my induction cooker, that's 4 out of 9), cover the pan and fry for 20 minutes or so, turning them if it looks one side is becoming too brown.

After 20 minutes or so they should be cooked all through (I'll confess that I usually test that by cutting, although I probably shouldn't). If I don't like the crispiness yet, I remove the cover and fry them a little more on higher heat. The result is usually a crispy exterior and well-cooked but not dried out interior.

ETA: with the marinating part, I didn't mean that you should drown the legs in oil... only that the leg should be oiled and rubbed with spices all over.

[etrangere.livejournal.com]

Thank you lots!! This is going to be so yummy :D

[sevenswells.livejournal.com]

Moi à ta place j'aurais fait un curry et basta, c'est tout con à faire: tu fais revenir les échalotes et l'ail dans une poële dans un peu d'huile, tu rajoutes le poulet, puis de la poudre à curry pour "roussir" comme on dit, tu réserves; dans une casserole tu mets la courgette coupée en dés, les aubergines, un peu d'eau, la sauce de tomates, puis encore de la poudre à curry, à ta convenance, tu laisses réduire, tu rajoutes le poulet, et tu sers ça pifpof sur du riz. Et le tour est joué. (Et je suis Jean-Pierre Coffe, j'ai utilisé tous les ingrédients de ta liste; je gagne quoi?)

[etrangere.livejournal.com]

euh, le droit que j'utilise ta recette fabuleuse la prochaine fois? :)

[sevenswells.livejournal.com]

NUUUUUUUUL il pue ton jeu!