All Recipes Best Recipe Meat and Poultry Recipes Chicken Baked and Roasted

Ingredients

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

Nutrition Info

329.7 calories carbohydrate: 10 g cholesterol: 97 mg fat: 17.6 g fiber: 4 g protein: 32.4 g saturatedFat: 4.9 g servingSize: - sodium: 101 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C).
In a large skillet, saute chicken until browned. Remove from skillet and set aside. In same skillet, saute eggplant slices until slightly browned.
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.
Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken is cooked through and juices run clear.

8 servings

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