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

Directions

 * 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.