Oregano-Lemon Chicken Thighs with Roasted Eggplant, Spiced Chickpeas and Yogurt Tahini Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a large sheet pan with parchment paper or lightly oil it.

2. 2

   In a medium bowl, combine the chicken with 1 1/2 tbsp lemon juice, the lemon zest, 1 tbsp olive oil, 1 minced garlic clove, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Let it rest while you prepare the other ingredients.

3. 3

   Place the eggplant on the sheet pan. Add 1 tbsp olive oil, 1 minced garlic clove, 1 tsp dried oregano, 1/4 tsp salt, and a little black pepper. Toss well and spread in an even layer.

4. 4

   In another bowl, toss the dry chickpeas with 1 tsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, the ground cinnamon, and 1/4 tsp salt.

5. 5

   Make space on the pan and arrange the chicken beside the eggplant. Spread the chickpeas on one corner of the pan so they can roast and brown.

6. 6

   Bake for 28 to 30 minutes at 220 °C / 425 °F, turning the eggplant and stirring the chickpeas halfway through, until the chicken is fully cooked and browned, the eggplant is tender, and the chickpeas are lightly crisp.

7. 7

   Meanwhile, make the cream by mixing the Greek yogurt, tahini, 1 1/2 tbsp lemon juice, the remaining grated garlic clove, 1/4 tsp salt, and 1 to 2 tbsp water if needed to loosen the texture.

8. 8

   In a small bowl, toss the cucumber with the parsley and a pinch of salt to create a fresh side topping.

9. 9

   Serve a portion of roasted eggplant on each plate, top with the hot chicken, and add the spiced chickpeas over or alongside. Finish with the yogurt tahini cream and the parsley cucumber mixture.

10. 10

    If desired, add an extra pinch of black pepper or a few more drops of lemon just before serving.