Chicken Dilly Recipe - Allrecipes.com
Chicken Dilly Recipe
  • READY IN hrs

Chicken Dilly

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 16, 2007

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.

 
Most Helpful Critical Review
Jul 26, 2007

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 :).

 

17 Ratings

Jan 18, 2006

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..

 
Oct 18, 2006

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.

 
Dec 29, 2003

This recipe really is a great lite dinner in the summer. Also takes care of alot of Veggies from the garden.

 
Nov 10, 2009

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.

 
Jan 22, 2009

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.

 
Feb 26, 2007

This was amazing. I used chicken tenders instead of a whole chicken. Really easy and really delicious.

 

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Nutrition

  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 32.4 g
  • 65%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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