Broiled Chicken Thighs with Baba Ghanoush, Apricots and Cinnamon

Name: Broiled Chicken Thighs with Baba Ghanoush, Apricots and Cinnamon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 pounds chicken thighs; Salt and freshly ground pepper; 2 teaspoons ground cinnamon; 2 tablespoons Bertolli extra-virgin olive oil; 2 medium tomatoes, cut into large dice; 2 7-ounce containers Sabra Baba Ghanoush; 1 cup dried apricots, roughly chopped; 1/2 cup chopped fresh mint

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Why can't we just call broiled eggplant, broiled eggplant? Well its called Baba Ganoush and the good news is that its available already prepared just about everywhere now...

Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

Ingredients

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2 pounds chicken thighs

Salt and freshly ground pepper

2 teaspoons ground cinnamon

2 tablespoons Bertolli extra-virgin olive oil

2 medium tomatoes, cut into large dice

2 7-ounce containers Sabra Baba Ghanoush

1 cup dried apricots, roughly chopped

1/2 cup chopped fresh mint

Directions

Preheat broiler on high. Season thighs generously with salt and pepper and cinnamon. Place, skin side down, on a baking or roasting rack set on a rimmed, foil-lined baking sheet. Broil for about 10 minutes. Turn and continue to broil until skin is deep golden brown and chicken is just cooked through, another 5 to 6 minutes. Meanwhile, heat olive oil in a large saute pan over medium heat. Add tomato and season with salt and pepper. Cook, stirring, for about 1 minute. Add baba ghanoush and apricots. Continue to cook, stirring occasionally, until mixture is hot throughout, about 3 to 4 minutes. Season to taste with salt and pepper; stir in mint. Serve with chicken.