Monday, March 24, 2008

Chicken Algerian

A definitive Algerian chicken dish!


1 chicken, cut-up
2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
1/2 c. chicken broth
1 garlic clove, crushed
1 medium eggplant, pared and diced
1 medium onion, chopped
2 tomatoes, peeled and chopped or 1 small can tomato sauce
1/4 tsp. thyme
1 Tbsp. parsley, minced


Sprinkle chicken with paprika, 1 teaspoon salt and
pepper. In a large skillet, melt butter. Add chicken; brown
on both sides. Remove from skillet; add broth. Over low heat,
scrape particles from bottom of skillet. Add garlic, eggplant,
onion and tomatoes; sprinkle with remaining salt, thyme and
parsley. Return chicken to skillet; cover and simmer until
tender, about 30 minutes.

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