dinner

Mediterranean White Bean and Eggplant Ragout with Pan-Seared Chicken Thighs

Name: Mediterranean White Bean and Eggplant Ragout with Pan-Seared Chicken Thighs
Ingredients: 108.1 g Chicken, broilers or fryers, thigh, meat and skin, raw; 111.1 g Beans, white, mature seeds, raw; 118.6 g Eggplant, raw; 74.1 g Tomatoes, grape, raw; 22.2 g Onions, red, raw; 7.4 g Garlic, raw

Nutrition

681

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Chicken, broilers or fryers, thigh, meat and skin, raw108.1 g

Beans, white, mature seeds, raw111.1 g

Eggplant, raw118.6 g

Tomatoes, grape, raw74.1 g

Onions, red, raw22.2 g

Garlic, raw7.4 g

Instructions

Soak the white beans overnight in cold water, then drain. Simmer in a pot of water until tender (about 45-60 minutes).

While beans simmer, season chicken thighs with salt and Aleppo pepper. Heat a heavy-bottomed skillet over medium-high heat and sear the chicken skin-side down until the skin is deeply golden and crispy, about 6-8 minutes. Flip and cook until internal temperature reaches 165 deg F (74 deg C). Remove and rest.

In the same skillet, adding a touch of water if needed, sauté diced red onion, minced garlic, and cubed eggplant until the eggplant is soft and caramelized. Toss in the halved grape tomatoes and cook until they burst and create a rustic sauce.

Fold the cooked white beans into the vegetable skillet, letting them absorb the juices. Season generously with sumac.

Plate the bean and eggplant ragout as a bed for the crispy chicken thigh. Garnish with fresh slivered red onion and extra Aleppo pepper for heat.