Ingredients
- 1 onion
- 1 broiler-fryer
- 230 gr cherry tomatoes
- 140 gr low-sodium (canned)
- 120 gr pitted ripe olive (halves)
- 60 ml olive oil
- 26 gr garlic (minced fresh)
- 16 ml oil until eggplant is crispy (hot)
- 3 gr marjoram (dried)
browned. Place in a large bowl. Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet. Return chicken to skillet; add broth and marjoram. Bring to boiling; lower heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is tender. Remove to serving platter; keep warm. Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through. Spoon over chicken.
