Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 tablespoon Sage (fresh) chopped
- 2 teaspoons Lemon Peel grated
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Pepper freshly ground
- 1/3 cup Olive oil divided
- 1 pound Boneless Skinless Chicken Thighs cut into 1 inch pieces
- 1 medium Eggplant peeled, cut into 1 inch pieces
- 1 medium Onion thinly sliced
- 3 medium Tomatoes seeded and chopped
- 2 medium Zucchini cut into 1 inch pieces
- 2 small Red bell peppers cut into 1 inch pieces
- 4 cloves Garlic minced
- 3 tablespoons Parsley (fresh) chopped
- 1 1/2 tablespoons Lemon Juice
Preparation
1. In small bowl, stir together sage, lemon peel, salt and pepper.
2. Heat oven to 450F. Heat 1 tablespoon of the oil in shallow large roasting pan in oven 30 to 60 seconds or until hot. Add chicken; bake 10 to 15 minutes or until browned on all sides, turning once or twice.
3. Reduce heat to 350F; sprinkle chicken with 1 tablespoon of the sage mixture. Add eggplant and onion to pan; sprinkle with half of the remaining sage mixture. Add tomatoes, zucchini, bell peppers and garlic; sprinkle with remaining sage mixture. Drizzle remaining oil evenly over top.
4. Bake 1 hour or until vegetables are tender, stirring gently after 45 minutes and tipping pan to pool juices in corner; spoon juices over vegetables. (Don't panic if vegetables haven't cooked down, they will in the last 15 minutes) During last 5 minutes, stir in parsley and lemon juice.
5. Serve in shallow bowls with rice. Sprinkle with freshly grated Parmesan cheese.
Reproduced with permission from Cooking Club of America
