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

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.