Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Crispy Chicken Thighs with Eggplant-Chickpea Curry
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- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 626
- Total Fat
- 38 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 237 milligrams
- Sodium
- 816 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 8 grams
- Sugar
- 10 grams
- Protein
- 46 grams
This crispy-skinned chicken dish is just the meal to warm you up on a cold day. Everything comes together in one pan: First you brown the chicken and render the skin in the skillet, then you use the same skillet to build a curried vegetable mixture of eggplant, chickpea and tomatoes.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 626
- Total Fat
- 38 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 237 milligrams
- Sodium
- 816 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 8 grams
- Sugar
- 10 grams
- Protein
- 46 grams
Ingredients
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Directions
- Preheat the oven to 450 degrees F. Mix the curry powder and garam masala in a small bowl.
- Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Pat the chicken dry and season with salt, pepper and half of the spice mixture. Nestle the chicken skin-side down in the skillet and cook until the skin is crisp and golden, 6 to 8 minutes; flip and cook 2 more minutes. Remove to a large plate.
- Remove all but 2 tablespoons of the rendered fat from the skillet and set aside. Add the eggplant to the skillet; cook until browned, about 2 minutes. Add another tablespoon rendered fat, the ginger and remaining spice mixture to the pan; stir for a few seconds. Add the tomatoes, chickpeas, 1/4 cup water, 1/4 teaspoon salt and a few grinds of pepper and stir to combine. Nestle the chicken skin-side up on top and bring to a boil.
- Carefully transfer the skillet to the oven. Bake until the chicken is cooked through and the eggplant is tender, 20 to 25 minutes.
- Meanwhile, combine the yogurt and lime juice in a small bowl. Stir well and season with salt.
- Divide the chicken among bowls. Stir half the cilantro into the vegetable mixture and add to the bowls. Dollop with the yogurt mixture; sprinkle with the remaining cilantro.
