Chicken Algerian

Description

Makes 6 servings.

Ingredients

• 2½ to 3 pounds frying chicken pieces
• 1 teaspoon paprika
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• 1 large eggplant, peeled and diced
• 1 cup uncooked rice
• 1 cup chopped onion
• 1 cup chopped tomatoes
• 1 teaspoon oregano
• ½ teaspoon marjoram
• 1½ cups chicken broth

Procedures

1. Season chicken with paprika, salt, pepper and garlic powder. Place in greased shallow 2½-quart baking dish, skin side up. Bake at 425 °F for 20 minutes. Push chicken to one side.
2. Add eggplant, rice and onion.
3. Combine tomatoes, oregano, marjoram and chicken broth in large saucepan; heat to boiling.
4. Stir into rice mixture. Arrange chicken on rice.
5. Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed.