Chicken Algerian
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 chicken, cut-up
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 2 tablespoons butter
- 1⁄2 cup chicken broth
- 1 garlic clove, crushed
- 1 medium eggplant, pared and diced
- 1 medium onion, chopped
- 2 fresh tomatoes, peeled and chopped
- 1⁄4 teaspoon thyme
- 1 tablespoon parsley, minced
directions
- Sprinkle chicken with paprika, 1 teaspoon salt and pepper.
- In a large skillet, melt butter and add chicken, brown on both sides.
- Remove from skillet; add broth.
- Over low heat, scrape particles from bottom of skillet then 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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Reviews
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This was a winner and very easy to prepare. I cooked the chicken on stove top. The eggplant was omitted (we hate it-to be quite honest) and I usually would sub a zucchini but I used a little bit of red and orange bell pepper. Something for me seemed incomplete with this recipe-so I added about 1/2 teaspoon of ras el hanout when I browned the chicken breasts in the butter. I also used a combination of smoked paprika and sweet paprika. The last 10 minutes of cooking the lid was removed and the heat increased to medium-low to thicken the sauce. The sauce was delicious over Recipe #335255. Garnished with fresh cilantro and parsley. Made for Winter NA*ME Tag game. Come play!
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Very tasty! When I tagged this recipe I intended to cook it in my tangine however, i ended up using my crock pot instead. I browned six chicken thighs and dusted them with sweet Hungarian paprika. Then I combined the rest of the ingredients into the crock pot cooked it for 8 hours on low. The chicken was moist and flavorful. Made for Winter NAME tag.