| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant (1 pound) |
| 1 |
lg |
Onion |
| 3 |
tb |
Minced fresh garlic |
| 4 |
tb |
Olive oil, divided |
| 1 |
|
Broiler-fryer, cut up (3 1/2 pounds) |
| 1 |
c |
Canned low sodium or homemade chicken broth |
| 2 |
tb |
Dried marjoram, crumbled |
| 1 1/2 |
c |
Cherry tomatoes, halved |
| 1/2 |
c |
Pitted ripe olive halves |
INSTRUCTIONS
Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut
onion into quarters. In large skillet, saute eggplant, onion and garlic in
1 tablespoon hot oil until eggplant is crispy and onion is, lightly
browned. Place in a large bowl.
Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all
sides over moderately high heat; drain on paper towels. Wipe out skillet.
Return chicken to skillet; add broth and marjoram. Bring to boiling; lower
heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is
tender. Remove to serving platter; keep warm.
Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring
constantly, until heated through. Spoon over chicken.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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