Mild Za’atar Chicken Thighs with Creamy Cauliflower-Feta Rice and Roasted Lemon Eggplant

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. In a large bowl, toss the eggplant with 15 ml (1 tbsp) olive oil, 1 tablespoon of za’atar, half of the lemon zest, 1/2 teaspoon salt, and a pinch of black pepper. Spread on a sheet pan and roast for 22 to 25 minutes, stirring halfway through, until tender and golden.

2. 2

   While the eggplant roasts, pat the chicken thighs dry and toss them with 15 ml (1 tbsp) olive oil, the remaining tablespoon of za’atar, garlic powder, sweet paprika, 1/2 teaspoon salt, and another pinch of black pepper.

3. 3

   Heat a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, until deeply golden and fully cooked. If checking with a thermometer, the thickest part should reach 74 °C / 165 °F. Transfer the chicken to a plate and let it rest.

4. 4

   In the same skillet, add the remaining olive oil. Add the shallot and cook for 2 minutes. Stir in the chopped garlic and cook 30 seconds more. Add the riced cauliflower, chicken broth, remaining salt, and stir well. Cook for 5 to 7 minutes over medium heat, until the cauliflower is tender and the liquid has mostly reduced.

5. 5

   Lower the heat and add 70 g (2.5 oz) of the feta, the Greek yogurt, half of the lemon juice, and half of the parsley. Stir until creamy. Adjust with more black pepper if desired.

6. 6

   When the eggplant comes out of the oven, toss it with the remaining lemon juice and stir gently so it glazes in its own heat.

7. 7

   Serve a bed of creamy cauliflower rice on each plate. Top with the chicken thighs and add the roasted eggplant on the side. Finish with the remaining feta, the rest of the parsley, and, if you like, a little extra lemon zest for brightness.