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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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