6 boneless chicken buttocks
1 piece of zucchini – large cubed chopped
1 medium eggplant – large cubed chopped
2 medium potatoes – chopped small cubes
10 – 15 shallots
4 cloves of garlic
1 cup peas – boiled or frozen
10 black olives
Ingredients for dressing Steward sauce
3 tablespoons olive oil
2 tablespoons low salt soy sauce
1 teaspoon tomato paste
1 teaspoon pepper paste
1 handful of walnuts – coarsely crushed
Large chopped chicken into a large mixing bowl.
Olive oil, soy sauce , tomato paste, chopped walnuts, salt, pepper and dried thyme, add the mixture thoroughly.
Large cubes of zucchini and eggplant, chop the potato into smaller cubes, s tap on the garlic, peel the shallots and add to the bowl where your chickens are.
Blend all the vegetables and chicken thoroughly. Bake in a preheated oven at 190 ° C for 30 – 35 minutes.