Lunch

Chicken Thigh Zaalouk with Charred Eggplant and Pomegranate

Name: Chicken Thigh Zaalouk with Charred Eggplant and Pomegranate
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Ingredients: 4 large bone-in, skin-on chicken thighs; 1 medium eggplant, cut into ¾-inch cubes; 1 medium red onion, finely diced; 3 cloves garlic, minced; 1 tsp ground cumin; ½ tsp ground coriander; ¼ tsp ground cinnamon; pinch saffron threads, steeped in 2 tbsp warm water; 1 cup chicken stock; 3 tbsp extra virgin olive oil, divided; 2 tbsp pomegranate molasses; ¼ cup diced dried apricots; ⅓ cup pomegranate seeds; 3 tbsp toasted pine nuts; fresh mint leaves; sea salt and black pepper

Four braised chicken thighs sit atop a silky, cumin-forward eggplant compote studded with pomegranate seeds, dried apricot, and toasted pine nuts. The skin is rendered golden; the meat falls from the bone. A cooling drizzle of pomegranate molasses and a scatter of fresh mint complete this warm, sophisticated salad.

580calper serving 42gprotein 48gcarbs 22gfat 15min prep 50min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this