Chicken Dilly

Chicken Dilly
  • 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


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

03/27/2018
Chicken Dilly, recipe PT15M PT1H 5 455 calories

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