Part 5/6:

• 1/2 teaspoon turmeric

• 1 teaspoon paprika

• 3 teaspoons oregano

• 3 cloves of garlic, minced

• 1 cup of beer

• 2-3 eggplants, sliced

Instructions:

Begin by seasoning the chicken legs with salt and black pepper. In a heated skillet, add butter and olive oil, frying the chicken legs for about 4-5 minutes on each side until golden brown.

In a separate bowl, combine sesame seeds, honey, turmeric, paprika, oregano, and minced garlic. Pour in the beer and mix well. Add this marinade to the chicken in the skillet, cover, and let it simmer for 30 minutes.

For the side dish, season the sliced eggplants with olive oil, salt, and black pepper, then roast them at 180°C for 25-30 minutes. Halfway through, add the chicken’s marinade and give everything a good turn.