Chicken Dilly

14 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with hot cooked rice, if desired.” - by Jay Vigil

Ingredients

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

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Metric US

Original recipe yields 8 servings

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
330 cal
16%

Fat
17.6 g
27%

Carbs
10 g
3%

Based on a 2,000 calorie diet

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Reviews (14)

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LOUEEBEE

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 ..." See morebefore 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.."

Peach822

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. Mi..." See morexed 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."

DMSKYBA

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. ..." See moreThis 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."

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