Steamy Clay-Pot Chicken With To-Kill-For Embezzler'S Purses

  1. Preheat oven to 375u0b0.
  2. To prepare the broth, combine the first 9 ingredients in a blender or food processor, and process until smooth. Set aside.
  3. To prepare the chicken and vegetables, combine 1/2 teaspoon salt, ground cumin, and next 4 ingredients (cumin through ginger); rub the spice mixture over chicken.
  4. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 3 minutes on each side or until lightly browned. Remove from pan. Add eggplant and bell pepper to pan; saute 2 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spoon eggplant mixture into a large clay pot or Dutch oven; top with tomatoes and potatoes. Pour broth over vegetables; arrange chicken on top of vegetables. Cover and bake at 375u0b0 for 40 minutes or until the potatoes are tender. Serve with Embezzler's Purses, if desired.

fresh cilantro, tomato, red onion, chicken broth, garlic, pepper, curry powder, ground cumin, chili powder, chicken, salt, ground cumin, ground coriander, black pepper, saffron threads, ground ginger, olive oil, red bell pepper, black pepper, tomatoes, red potatoes

Taken from www.myrecipes.com/recipe/steamy-clay-pot-chicken-with-to-kill-for-embezzlers-purses (may not work)

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