Summary

Ingredients

• 1 large onion (s)
• 4 garlic clove (s)
• liter ⅛ olive oil
• 6 tablespoon lemon juice
• 1 teaspoon cumin
• 0.5 teaspoon ½ coriander powder
• 1 teaspoon, heaped paprika powder
• Salt and pepper, from the mill
• 4 chicken breast fillet (s)
• 1 eggplant (s)
• 1 red pepper (s)
• 1 green pepper (s)
• 2 bay leaves
• 2 cup bulgur
• 1 tablespoon butter

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Instructions

1. For the chermoula marinade, chop the onion very finely. Cut the garlic into fine slices and mix with the onion, oil, lemon juice and spices. This creates a thick marinade.
2. Cut the chicken breasts crosswise again so that the pieces are thinner, otherwise the cooking time will not be enough. Marinate the meat with half of the marinade for at least 30 minutes.
3. In the meantime, clean the vegetables. Cut the aubergines crosswise into slices max. 5 mm wide. Eighth peppers. The vegetable pieces should remain relatively large.
4. Preheat the oven to 200 ° C.
5. In a baking dish, mix the vegetables with the remaining marinade and the bay leaves, distribute as smoothly as possible and place the meat on top.
6. Cook on the middle rack for approx. 25 minutes. If necessary, reduce the temperature towards the end of the cooking time. The onion pieces on the surface should turn brown, but not burn.
7. In the meantime, cook the bulgur according to the instructions on the packet and then stir in the butter.
8. Tip:
9. If you like, you can also take a baguette instead of the bulgur, which you put in the oven to bake shortly before the end of the cooking time.
10. Depending on the season and the offer, other vegetables can also be used. However, some of it has to be pre-cooked. E.g. fennel (pre-cook for 10 minutes) or zucchini.