Turkish Thighs

Name: Turkish Thighs
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Istanbul & Anatolian Heart
Ingredients: 6 skinless bone-in chicken thighs; 0.5 medium eggplant; 0.5 tsp salt; 0.25 cup chutney; 1 tsp honey; 0.75 tsp cumin; yogurt or sour cream; chopped fresh coriander

Oven-baked chicken, aubergine and chutney, warmed with cumin. Finish with salt.

30 min · Serves 2 · Easy

Ingredients

6 skinless bone-in chicken thighs, zabiha
0.5 medium eggplant, cut into bite-size pieces
0.5 tspsalt
59.15 mlchutney, large pieces of fruit finely chopped
1 tsphoney
0.75 tspcumin
yogurt or sour cream, to garnish
chopped fresh coriander, to garnish

Method

Start cooking mode

Time: Cook 30 min · 30 min total
Difficulty: easy

1
Preheat oven to 450°F Arrange chicken in a large baking dish, bone side up. Scatter eggplant around chicken and sprinkle with salt.
2
In a small bowl, place chutney, honey and cumin. Stir, then spread mixture over chicken. Bake, uncovered, in center of oven until chicken becomes golden and feels springy when pressed, about 30-35 minutes. Baste chicken every 10 minutes with juices that collect in pan and stir eggplant.
3
Serve with juices spooned overtop, the a squeeze of lime juice and a dab of yogurt or sour cream with chopped fresh coriander.