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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired. Ingredients:
1 (4 pound) chicken, cut into pieces |
1 eggplant, sliced into 1/2 inch rounds |
5 tomatoes, sliced |
1 onion, thinly sliced |
2 tablespoons chopped fresh dill weed |
2 tablespoons ground turmeric |
salt to taste |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
3. Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.
4. Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.
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