Rosemary Chicken Skillet with Golden Eggplant and Lemon Tahini Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a large bowl, mix the chicken with 1 tablespoon olive oil, half of the minced garlic, the rosemary, smoked paprika, cumin, 3/4 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. Add 1 tablespoon olive oil and sear the chicken for 3 to 4 minutes per side, until nicely browned. Transfer the chicken to a plate.

4. 4

   In the same skillet, add the remaining 1 tablespoon olive oil and the diced eggplant. Cook for 6 to 8 minutes, stirring occasionally, until golden and tender. Add the remaining garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, and cook for 1 more minute.

5. 5

   Pour the chicken broth into the skillet and scrape the bottom with a spoon to release the browned bits. Stir in the green olives and lemon zest.

6. 6

   Return the chicken to the skillet, arranging it over the eggplant. Transfer the skillet to the oven and bake for 12 to 15 minutes at 220 °C / 425 °F, or until the chicken reaches a safe internal temperature of 74 °C / 165 °F.

7. 7

   Meanwhile, in a small bowl, whisk the tahini with the lemon juice and water until smooth and pourable. If it is too thick, add 1 extra tablespoon of water. Stir in half of the chopped parsley.

8. 8

   Remove the skillet from the oven. Serve the chicken with the eggplant and spoon the lemon tahini sauce over the top. Finish with the remaining fresh parsley and serve hot.