Chicken Dilly

Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 330 Calories

Ingredients

• salt to taste
• 1 onion, thinly sliced
• 2 tablespoons chopped fresh dill weed
• 1 (4 pound) chicken, cut into pieces
• 2 tablespoons ground turmeric
• 1 eggplant, sliced into 1/2 inch rounds
• 5 tomatoes, sliced

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.

Step 3

Place sauteed chicken and eggplant in a lightly greased 9x13 inch baking dish. Top with tomato and onion slices, then sprinkle with dill weed, turmeric and salt to taste.

Step 4

Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.