Lunch · Mediterranean · 20 min
Levantine Pan-Seared Chicken Thighs with Roasted Eggplant and Bulgur-Tomato Piyaz
- Calories
- 688
- Protein
- 40g
- Carbs
- 65g
- Fat
- 32g
Ingredients
- 180 g chicken thigh
- 120 g eggplant
- 50 g bulgur
- 150 g grape tomatoes
- 30 g shallot
- 5 g garlic
- 1 tbsp olive oil
- 1 tbsp za'atar seasoning
- 1 tbsp lemon juice
- 0.5 tsp salt
Method
- 01Preheat oven to 400°F (200°C). Dice eggplant into 1-inch cubes, toss with 1 teaspoon olive oil and a pinch of salt, then roast on a parchment-lined baking sheet for 20-25 minutes until golden and tender.
- 02Rinse bulgur under cool water and simmer in boiling water for 12-15 minutes until tender, then drain well.
- 03Season chicken thigh on all sides with half of the za'atar seasoning and salt. Heat 1 teaspoon olive oil in a heavy skillet over medium-high heat. Sear chicken skin-side down until the skin is deeply golden and crisp (approx 6-8 mins), then flip, cover, and reduce heat to medium. Cook until the internal temperature reaches a safe 165°F (74°C) measured with a meat thermometer.
- 04In a medium bowl, combine cooked bulgur, halved grape tomatoes, minced shallot, minced garlic, remaining olive oil, lemon juice, remaining za'atar seasoning, and remaining salt; toss well to combine into a piyaz.
- 05To assemble, place the warm bulgur-tomato piyaz on the plate, top with roasted eggplant, and place the pan-seared chicken thigh over the top. Serve immediately.
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