Chicken With Eggplant and Israeli Couscous
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Posted by:eliec
This is a variation on a popular North African dish. Israeli couscous is actually pasta and not grain but it makes a nice change. If you prefer, use real couscous instead.
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Ingredients
1 whole cut-up chicken
1 large onion, sliced
1 large eggplant, diced in large chunks
6 cloves garlic, minced
1 cup Israeli couscous
4 tbl olive oil
1 tsp paprika
1 1/2 cup chicken broth
3 small tomatoes, diced
Salt and pepper, to taste
Directions
- Heat oil in large skillet and brown chicken on both sides, adding pepper
- Remove chicken then saute onions in same oil until cooked.
- Add garlic and stir, then add eggplant, tomatoes, 1/3 cup broth and salt/pepper
- Return chicken then cook covered for 45 minutes on low.
- Transfer chicken to oven safe dish, sprinkle lightly with paprika, and bake uncovered for 15 minutes at 375 degrees (F). Keep onions and eggplant warm but don't overcook.
- Prepare Israeli couscous according to package directions, but use remaining broth in place of water (add water if required).
- Place couscous on large serving platter, then layer vegetables and chicken and serve.
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