Yield: 6 servings
|1||Eggplant (1 pound)|
|3 tablespoons||Minced fresh garlic|
|4 tablespoons||Olive oil, divided|
|1||Broiler-fryer, cut up (3 1/2 pounds)|
|1 cup||Canned low sodium or homemade chicken broth|
|2 tablespoons||Dried marjoram, crumbled|
|1½ cup||Cherry tomatoes, halved|
|½ cup||Pitted ripe olive halves|
Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is, lightly browned. Place in a large bowl.
Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet.
Return chicken to skillet; add broth and marjoram. Bring to boiling; lower heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is tender. Remove to serving platter; keep warm.
Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through. Spoon over chicken.
Makes 6 servings.
[ 1001 HOME IDEAS MAGAZINE; June 1990 ] Posted by Fred Peters.