Recipe by Jay Vigil
"Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired."
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1 (4 pound)
chicken, cut into pieces
eggplant, sliced into 1/2 inch rounds
onion, thinly sliced
chopped fresh dill weed
salt to taste
This was really good. I had to make a few modifications. Used chicken tenders and sauteed the onions. I layerd first the sauteed eggplant, then place the lightly sauteed chicken tenders on top. Mixed the onions with a 15 oz can of petite diced tomatoes and spices and added some chicken stock. Topped the eggplant and chicken with the tomato mixture. Refrigerated for a few hours, then baked (convection) at 375 for about 45 minutes. Served over rice with a green salad of romaine, chick peas, cucumbers and artichoke hearts. Thanks for a great recipe.
I made this hoping to use up my surplus of fresh dill, and was encouraged by the good reviews. But, this definitely didn't work for me. I actually couldn't finish it. The combination of dill and turmeric tasted really gross. Considering the positive reviews posted for this recipe, maybe I did something wrong, or maybe I have weird taste buds or something. So, take my review with the proverbial grain of salt :).
Really delicious and easy to prepare. I had to make a few changes...I didn't have fresh tomatoes or dill, so I used 2 cans of diced tomatoes & about 1 tsp of dried chopped dill. I hadn't used tumeric before so I just sprinkled on a 1/2 tsp. The dried dill was a little "faint" but everything else worked out well! I'll use fresh dill next time or more dried..
I give this recipe a 4 because after cooking it 30 minutes with foil I opened the oven to remove foil and it looked very dry. I then mixed up one cup of water and a bullion cube and poured it on top. This helped moisten the turmeric that was on top as well as make a sauce. I then cooked uncovered for 15 more minutes and found it to be pretty good. The chicken broth flavored nicely with the spices and made a good topping for the rice. I will make again. My 2 and 4 year old did eat it all up.
This recipe really is a great lite dinner in the summer. Also takes care of alot of Veggies from the garden.
Good but not perfect. Something misses that will make the taste even better. Also, next time I might substitute dill for oregano, or for basil, as dill was not very complementary to the eggplant/tomato.
My husband and I did not care for this recipe. I couldnt find Tumeric so I left it out, it wasnt called for in a giant amount so I thought it would be ok. I have never used turmeric so I dont know if it could have helped anyway. The dill and the tomatoes fused to make a very odd flavor. It was just "weird" I won't make this again.
This was amazing. I used chicken tenders instead of a whole chicken. Really easy and really delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 158
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