Name: Steamy Clay-Pot Chicken with To-Kill-For Embezzler's Purses
Yield: 4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)
Ingredients: Broth:; 1 cup chopped fresh cilantro; 1 cup chopped plum tomato; 2 tablespoons chopped red onion; ½ 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:; ¾ teaspoon salt, divided; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon black pepper; ¼ teaspoon saffron threads; ¼ teaspoon ground ginger; 4 (4-ounce) skinned, boned chicken breast halves; 1 ½ teaspoons olive oil; 7 cups (1-inch) cubed peeled eggplant (about 1 pound); 1 ⅓ cups (1-inch) pieces red bell pepper; ⅛ teaspoon black pepper; 18 cherry tomatoes; 8 red potatoes, halved (about 3/4 pound); Embezzler's Purses

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

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