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| Chicken Dilly |
Chicken and eggplant sauteed, then baked with dill weed, turmeric, tomato and onion. Serve with warm cooked rice, if favored.
Ingredients :
- 1 (4 pound) fowl, cut into portions
- 1 eggplant, sliced into half of inch rounds
- 5 tomatoes, sliced
- 1 onion, thinly sliced
- 2 tablespoons chopped sparkling dill weed
- 2 tablespoons floor turmeric
- salt to flavor
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H30M |
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Notes :
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