Chicken Algerian

2-1/2 tsp salt

1/4 tsp each pepper and garlic powder

1 tsp paprika

6 each chicken drumsticks and thighs (about 2-1/2 pounds)

1 cup uncooked rice

1 cup chopped onions

1 large eggplant, peeled and diced (about 2 pounds)

1-1/2 cups chicken broth

1 cup drained canned tomatoes, chopped

1 tsp oregano

1/2 tsp marjoram

Blend salt, pepper, garlic powder, and paprika. Sprinkle on chicken. Place In a shallow 2-1/2 quart casserole, skin side up. Bake at 425F for 20, minutes. Push chicken to one side. Add rice, onions, and eggplant. Combine remaining ingredients and heat to boiling. Pour over rice mixture stir well. Arrange chicken on rice. Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana