Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Thighs

  1¼ lb, about 2 large bone-in thighs $1.99
• Eggplant

  1 medium, cut into 1-inch cubes $1.49
• Fresh Roma Tomato

  2 medium, diced $1.49
• Jumbo Yellow Onion

  ½ large, thinly sliced $1.29
• Garlic

  3 cloves, minced $0.79
• Fresh Jalapeno Pepper

  1, thinly sliced $1.49
• Kroger Enriched Long Grain White Rice

  ½ cup, rinsed $1.79
• Fresh ginger

  1 tablespoon, grated
• Neutral cooking oil

  1 tablespoon
• Black mustard seeds

  ½ teaspoon
• Ground coriander

  1 teaspoon
• Ground cumin

  ½ teaspoon
• Ground turmeric

  ½ teaspoon
• Cayenne pepper

  ⅛ teaspoon, optional
• Kosher salt

  ¾ teaspoon, plus more to taste
• Water

  1¾ cups, divided
• Lemon juice

  1 tablespoon

Instructions

1. Prepare the vegetables, garlic, ginger, and jalapeño. Pat the chicken dry, remove the skin if desired, and season it with ½ teaspoon salt, coriander, cumin, turmeric, and optional cayenne.
2. Combine the rinsed rice, 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and leave covered for 5 minutes.
3. Meanwhile, heat the oil in a deep skillet over medium-high heat. Sear the chicken until well browned, about 4 minutes per side, then transfer it to a plate.
4. Reduce the heat to medium. Add the mustard seeds and cook until they begin popping, about 30 seconds. Add the onion and cook for 3 minutes, then stir in the garlic, ginger, and jalapeño for 30 seconds.
5. Add the eggplant, tomatoes, remaining ¾ cup water, and remaining ¼ teaspoon salt. Nestle the chicken into the vegetables, bring to a gentle simmer, cover, and braise over medium-low heat for 20–22 minutes.
6. Uncover and simmer for 3–4 minutes, until the sauce lightly thickens and the chicken reaches at least 165°F at its thickest point without touching bone. Stir in the lemon juice and adjust the salt.
7. Fluff the rice and divide it between two shallow bowls. Spoon the eggplant-tomato braise alongside and place a chicken thigh on top, finishing with a little sauce and sliced jalapeño from the pan.