Smoky Honey-Glazed Chicken Thighs with Herbed Bulgur and Yogurt-Roasted Eggplant

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Toss the eggplant with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon cumin. Spread on a sheet pan and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway, until golden and tender.

2. 2

   Meanwhile, in a large bowl combine the chicken with the honey, 1 tablespoon olive oil, lemon juice, 3 garlic cloves, smoked paprika, dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let it rest for 10 minutes while you prepare the rest.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until nicely colored. Transfer the skillet to the oven and finish cooking for 10 to 12 minutes at 220°C / 425°F, until the chicken is fully cooked and glossy from the glaze.

4. 4

   In a medium saucepan, melt the butter with the remaining 1 tablespoon olive oil over medium heat. Add the red onion and cook for 2 to 3 minutes. Stir in 1 garlic clove and cook 30 seconds more. Add the bulgur and stir for 1 minute to lightly toast it.

5. 5

   Pour the chicken broth into the bulgur pot, add 1/2 teaspoon salt, and bring to a boil. Lower the heat, cover, and cook for 12 to 14 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and fold in the parsley, mint, and lemon zest.

6. 6

   In a small bowl, mix the Greek yogurt with the remaining garlic clove, a pinch of salt, and the remaining 1/2 teaspoon cumin.

7. 7

   Serve a bed of herbed bulgur, top with the glazed chicken, and add the roasted eggplant on the side. Finish with spoonfuls of garlic yogurt over the eggplant and, if desired, a little pan juice over the chicken.