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.

Yield: 4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 14%
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1g
  • Protein: 32.2g
  • Carbohydrate: 34.8g
  • Fiber: 8.3g
  • Cholesterol: 66mg
  • Iron: 4.9mg
  • Sodium: 606mg
  • Calcium: 74mg

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)
  • Embezzler's Purses

Preparation

  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.
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