Recipe courtesy of Rocco DiSpirito
Broiled Chicken Thighs with Baba Ghanoush, Apricots and Cinnamon
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 45
- Saturated Fat
- 11
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 19
- Protein
- 40
- Cholesterol
- 222
- Sodium
- 794
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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
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.