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Chicken With Eggplant and Israeli Couscous
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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.

Serves: 4

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Sephardic Meat Entree

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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


  1. Heat oil in large skillet and brown chicken on both sides, adding pepper
  2. Remove chicken then saute onions in same oil until cooked.
  3. Add garlic and stir, then add eggplant, tomatoes, 1/3 cup broth and salt/pepper
  4. Return chicken then cook covered for 45 minutes on low.
  5. 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.
  6. Prepare Israeli couscous according to package directions, but use remaining broth in place of water (add water if required).
  7. Place couscous on large serving platter, then layer vegetables and chicken and serve.

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