Chicken Algerian

Description
Makes 6 servings.

Ingredients

 * 2 1/2 to 3 pounds frying chicken pieces
 * 1 teaspoon paprika
 * 1 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon garlic powder
 * 1 large eggplant, peeled and diced
 * 1 cup uncooked rice
 * 1 cup chopped onion
 * 1 cup chopped tomatoes
 * 1 teaspoon oregano
 * 1/2 teaspoon marjoram
 * 1 1/2 cups chicken broth

Directions
Season chicken with paprika, salt, pepper and garlic powder. Place in greased shallow 2-1/2-quart baking dish, skin side up. Bake at 425 degrees 20 minutes. Push chicken to one side.

Add eggplant, rice and onion.

Combine tomatoes, oregano, marjoram and chicken broth in large saucepan; heat to boiling. Stir into rice mixture. Arrange chicken on rice. Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed.