Middle Eastern spices give this easy dinner lots of flavor!
Yields1 Serving
1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp sweet paprika
1 tsp smoked paprika
½ tsp cinnamon
1 tbsp kosher salt
.
6 tbsp light olive oil
.
2 large eggplants, cut in cubes
2 lbs chicken breast, cut in cubes
Homemade tchina or tahini:
2 tbsp plain tahini paste
¼ cup water
1 tsp lemon juice
1 clove garlic, crushed
1 tbsp fresh parsley, checked and chopped or 1 cube frozen parsley
½ tsp kosher salt
½ tsp cumin
1Preheat oven to 350 degrees F.
3In a small bowl stir together all the spices and salt.
4Place the eggplant cubes in a large bowl. Add 2-3 tablespoons
oil and half the spice mixture. Toss well to combine and coat the eggplant.
6Place the chicken pieces in the same bowl and add another 2-3 tablespoons
oil and the remaining spice mix. Toss well to coat.
7Once the eggplant is softened, add the chicken pieces to the sheet pan and toss to combine.
8Return to the oven and roast 10 Minutes- 12 Minutes longer or just until the chicken is no longer pink.
9Prepare the tchina by placing all ingredients in a container. Seal tightly and shake well to combine. Add salt if needed.
10Remove chicken and eggplant from oven. Divide among 4 plates, drizzle with tchina. Serve with Israeli Salad.
11Prep 30 minutes
Serves 4-6
Ingredients
1 tsp cumin
1 tsp turmeric
1 tsp garlic powder
1 tsp sweet paprika
1 tsp smoked paprika
½ tsp cinnamon
1 tbsp kosher salt
.
6 tbsp light olive oil
.
2 large eggplants, cut in cubes
2 lbs chicken breast, cut in cubes
Homemade tchina or tahini:
2 tbsp plain tahini paste
¼ cup water
1 tsp lemon juice
1 clove garlic, crushed
1 tbsp fresh parsley, checked and chopped or 1 cube frozen parsley
½ tsp kosher salt
½ tsp cumin
Directions
1Preheat oven to 350 degrees F.
3In a small bowl stir together all the spices and salt.
4Place the eggplant cubes in a large bowl. Add 2-3 tablespoons
oil and half the spice mixture. Toss well to combine and coat the eggplant.
6Place the chicken pieces in the same bowl and add another 2-3 tablespoons
oil and the remaining spice mix. Toss well to coat.
7Once the eggplant is softened, add the chicken pieces to the sheet pan and toss to combine.
8Return to the oven and roast 10 Minutes- 12 Minutes longer or just until the chicken is no longer pink.
9Prepare the tchina by placing all ingredients in a container. Seal tightly and shake well to combine. Add salt if needed.
10Remove chicken and eggplant from oven. Divide among 4 plates, drizzle with tchina. Serve with Israeli Salad.
11Prep 30 minutes
Serves 4-6
“Jerusalem Grill” Chicken & Eggplant
