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.

Claire Smith
Recipe by Cooking Light March 1999

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Recipe Summary

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

Ingredient Checklist

Directions

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  • Preheat oven to 375°.

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  • 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.

Source

Houston's Daily Review Cafe

Nutrition Facts

298 calories; calories from fat 14%; fat 4.3g; saturated fat 0.8g; mono fat 1.8g; poly fat 1g; protein 32.2g; carbohydrates 34.8g; fiber 8.3g; cholesterol 66mg; iron 4.9mg; sodium 606mg; calcium 74mg.
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