RecipesGluten FreeHealthyLow CarbMeatChicken

Roasted Chicken Thighs with Grilled Eggplant and Mint

Name: Roasted Chicken Thighs with Grilled Eggplant and Mint
Ingredients: 8 boneless chicken thighs; Kosher Salt and ground black pepper; 3, 8 oz Sabra grilled eggplant; 2 tablespoons tomato paste; 1 tablespoon silan; 16 ounces pitted green olives; Pinch cayenne; 1 lemon; 1/4 cup chopped mint

Chef Shlomo Schwartz • Mar 19, 2015 (Updated: Aug 20, 2019)Comment Jump to Recipe

Roasted Chicken Thighs with Grilled Eggplant and Mint

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Servings

Ingredients

8 boneless chicken thighs
Kosher Salt and ground black pepper
3, 8 oz Sabra grilled eggplant
2 tablespoons tomato paste
1 tablespoon silan
16 ounces pitted green olives
Pinch cayenne
1 lemon
1/4 cup chopped mint

Instructions

Preheat the oven to 400F.
Over medium- high heat place a grill pan (if you don’t have one, you can use a regular frying pan with 1-2 tablespoons of oil).
Season the chicken with salt and pepper on both sides and grill for 2 minutes on each side. Remove from heat and place in a baking pan.
In a mixing bowl combine the grilled eggplant, tomato paste, silan, green olives and cayenne pepper. Mix well and fix seasoning with salt and pepper. Place over the chicken thighs and bake for 30 minutes.
Once ready so serve squeeze the fresh lemon over the chicken and garnish with the chopped mint.

Category: Recipes

Cuisine: Middle Eastern · Israeli

Holidays: Father's DayPassoverRosh HashanahSukkot

Diets: Gluten FreeHealthyLow CarbMeatChicken

Styles: Cook For A Crowd

About Chef Shlomo Schwartz

Chef Shlomo Schwartz, founder of Your Soul Kitchen, was born and raised in Israel and moved to New
York City in 2010. After completing his studies at New York’s CKCA Culinary School, he worked at some
of the NYC’s finest restaurants such as The Prime Grill, Porter House, and Boulud Sud, and at Catit and
Blue Sky restaurants by Chef Meir Adoni in Tel Aviv.
Today Chef Shlomo is a Food and Travel Entrepreneur Chef in NYC. Shlomo runs culinary trips to Israel,
culinary workshops instructor, personal and private chef, food writer and recipe developer.

Shlomo’s travels and background inspire his food. His passion is in working with healthy, fresh, and
seasonal contemporary Israeli, Mediterranean, Kosher, and Jewish cuisine. Check Chef Shlomo’s
website: www.yoursoulkitchen.com

Comments

Lydia Sultanik

Apr 28, 2016 at 1:13 pm

yummy — gonna do this…love the combo of flavors here. Thx so much and Chag SaMeach!

Reply
Tamar Genger MA, RD

Jul 14, 2015 at 1:30 am

Silan is a date honey – you can always use regular honey but the flavor of Silan is quite remarkable.

Reply
bfr

Jul 10, 2015 at 7:22 pm

Please tell me what silan is?

Reply
Naomi Lerman

Jun 16, 2015 at 3:31 pm

I made this for Shabbos and it was so easy using the Sabra grilled eggplant… I hadn’t seen that Sabra salad stocked in my local stores so I was so happy when I saw it right after seeing this recipe. It was delicious and reheated perfectly!!

Reply
pixframe

May 12, 2015 at 8:41 pm

Outstandingly delicious! I didn’t have silan so I substituted it with agave. I’m sure it changed the taste but as is the chicken received raves. Served tabouli on the side.

Reply