Steamy Clay-Pot Chicken with To-Kill-For Embezzler's Purses

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

This winning dish can also be made in a large Dutch oven. The Embezzler's Purses are superb, but it's not against the law to leave them out.

Ingredients:

1 cup chopped fresh cilantro

1 cup chopped plum tomato

2 tablespoons chopped red onion

1/2 cup fat-free, less-sodium chicken broth

2 garlic cloves, chopped

1 jalapeño pepper, seeded and chopped

dash of curry powder

dash of ground cumin

dash of chili powder

3/4 teaspoon salt, divided

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1/4 teaspoon saffron threads

1/4 teaspoon ground ginger

4 (4-ounce) skinned, boned chicken breast halves

1 1/2 teaspoons olive oil

7 cups (1-inch) cubed peeled eggplant (about 1 pound)

1 1/3 cups (1-inch) pieces red bell pepper

1/8 teaspoon black pepper

18 cherry tomatoes

8 red potatoes, halved (about 3/4 pound)

embezzler's purses

Directions:

1. Preheat oven to 375°.
2. To prepare the broth, combine the first 9 ingredients in a blender or food processor, and process until smooth. Set aside.
3. To prepare the chicken and vegetables, combine 1/2 teaspoon salt, ground cumin, and next 4 ingredients (cumin through ginger); rub the spice mixture over chicken.
4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side or until lightly browned. Remove from pan. Add eggplant and bell pepper to pan; sauté 2 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spoon eggplant mixture into a large clay pot or Dutch oven; top with tomatoes and potatoes. Pour broth over vegetables; arrange chicken on top of vegetables. Cover and bake at 375° for 40 minutes or until the potatoes are tender. Serve with Embezzler's Purses, if desired.

By RecipeOfHealth.com