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

recipe
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.

Yield:

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

Ingredients

Broth:
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)

Preparation

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
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