The View: Eggplant Chicken Thighs
Recipe Ingredients
- Chicken
Thighs (bone-in, skin-on)
- Japanese
Eggplant
- Brown Lentils
- Tomatoes
- Onion, diced
- Garlic
- Parsley
- Lemon
- Oregano
- Cumin
- Chicken Stock
The View: Eggplant Chicken Thighs
Directions
- Heat olive
oil in a large pot on medium high.
- Brown your
chicken thighs on both sides until golden brown. Set aside.
- Saute
eggplant in olive oil.
- Mix in onion,
cilantro, cumin, and oregano.
- Toast dry
lentils for just 30 seconds in the pot.
- Then mix in
chicken stock and crushed tomatoes.
- Return
browned chicken to the pan.
- Cover and
simmer 30-40 until fork-tender.
- Add bay leaf
and chili flakes if desired.
- Serve with
fresh spinach leaves and pasta.
- This makes
great leftovers too, according to Daphne.
Daphne Oz said that shopping
farmer’s markets is a great way to find deals on organic foods. Important
things to find organic include thin-skinned fruits and berries. But other
stuff, such as canned beans, can be bought at any store.