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

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.


4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)

Recipe from

Cooking Light

Nutritional Information

Calories 298
Caloriesfromfat 14 %
Fat 4.3 g
Satfat 0.8 g
Monofat 1.8 g
Polyfat 1 g
Protein 32.2 g
Carbohydrate 34.8 g
Fiber 8.3 g
Cholesterol 66 mg
Iron 4.9 mg
Sodium 606 mg
Calcium 74 mg


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
Chicken and vegetables:
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)


Preheat oven to 375°.

To prepare the broth, combine the first 9 ingredients in a blender or food processor, and process until smooth. Set aside.

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.

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.

Claire Smith,

Houston's Daily Review Cafe,

Cooking Light

March 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note