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Marinated Chicken and Eggplant Recipe

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This recipe for Marinated Chicken and Eggplant, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Courtney Wilson
Added: Thursday, November 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. boneless, skinless chicken thighs
1 whole eggplant, skinned and cut into cubes
1 (12-oz.) jar marinated artichokes, with liquid
1/4 cup chopped green onions
2 cups canned tomato and basil sauce
1 cup wide egg noodles, uncooked

Directions:
Directions:
1. Put chicken into slow cooker and add in eggplant cubes. Add marinated artichokes with liquid. Mix in green onions. Pour tomato and basil sauce over all.

2. Cook on Low for 6 to 8 hours. Turn to High and add in noodles in the last 30 minutes of cooking time.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Eggplants are quite perishable and should be used within two days of purchase. Store in a cool, dry area until ready for cooking. The "meat" of the eggplant also discolors rapidly once cut and exposed to the air, so don't try to prepare this dish ahead of time.

 

 

 

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