Dinner · Mediterranean · 20 min
Mediterranean White Bean and Eggplant Ragout with Pan-Seared Chicken Thighs
- Calories
- 756
- Protein
- 44g
- Carbs
- 82g
- Fat
- 21g
Ingredients
- 110.1 g bone-in skin-on chicken thigh
- 250 g white beans
- 120 g eggplant
- 75 g grape tomatoes
- 30 g red onion
- 2 clove garlic
- 1 tbsp extra virgin olive oil
- 1 tsp ground sumac
- 0.5 tsp salt
- 0.5 tsp Aleppo pepper flakes
Method
- 01Soak the dry white navy beans overnight in cold water for 8-12 hours, then drain. Transfer to a pot with fresh water, bring to a boil, and simmer until tender, about 45-60 minutes; drain and reserve.
- 02Pat the chicken thigh dry with paper towels and season with a portion of the sea salt and half of the Aleppo pepper flakes.
- 03Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the chicken thigh skin-side down and sear until the skin is deeply golden and crispy, about 6-8 minutes. Flip and cook until an instant-read thermometer registers 165°F (74°C). Transfer the chicken to a plate to rest.
- 04In the same skillet with the rendered fat and oil, add two-thirds of the diced red onion, minced garlic, and cubed eggplant. Sauté over medium heat until the eggplant is soft and caramelized, about 6-8 minutes.
- 05Add the halved grape tomatoes to the skillet and cook for 3-4 minutes until they burst and form a rustic sauce.
- 06Fold the cooked white beans into the vegetable mixture in the skillet. Season with ground sumac and remaining salt, stirring to absorb the flavors.
- 07Spoon the white bean and eggplant ragout onto a plate. Place the pan-seared chicken thigh on top, and garnish with the remaining raw slivered red onion and Aleppo pepper flakes.
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