Lunch
Pan-Seared Chicken Thigh with Charred Eggplant & Walnut Chermoula
Bone-in chicken thighs are seasoned and seared skin-side down until crackling, then finished in a hot oven. Alongside, eggplant rounds are charred hard in a screaming-hot pan and dressed with a punchy walnut chermoula—a Moroccan herb sauce shot through with garlic, cilantro, parsley, and bright acidity. Earthy, aromatic, deeply satisfying.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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