- 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
- 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.
03/26/2018
recipepes.com
Chicken Dilly, recipe
PT15M
PT1H
5
455 calories