Wednesday, May 1, 2013

Eggplant Chicken Thighs


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
  1. Heat olive oil in a large pot on medium high.
  2. Brown your chicken thighs on both sides until golden brown. Set aside.
  3. Saute eggplant in olive oil.
  4. Mix in onion, cilantro, cumin, and oregano.
  5. Toast dry lentils for just 30 seconds in the pot.
  6. Then mix in chicken stock and crushed tomatoes.
  7. Return browned chicken to the pan.
  8. Cover and simmer 30-40 until fork-tender.
  9. Add bay leaf and chili flakes if desired.
  10. Serve with fresh spinach leaves and pasta.
  11. 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.