Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 pounds bone-in chicken thighs, excess skin removed $1.49
• Eggplant

  1 pound $1.99
• Private Selection® Super Sweet Washington Skylar Rae Cherries

  4 ounces $5.99
• Private Selection® Walla Walla Sweet Onion

  2 ounces $3.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Fresh Organic Lime

  1 lime, for 1 teaspoon zest and 2 tablespoons juice $1.29
• Organic Ginger Root

  1 tablespoon grated $3.99
• Garlic

  1 clove, grated $0.79
• Organic Cilantro

  1/4 cup chopped $1.69
• Water

  3/4 cup
• Low-sodium soy sauce

  2 tablespoons
• Neutral cooking oil

  2 tablespoons
• Brown sugar

  1 tablespoon
• Curry powder

  1 teaspoon
• Sambal oelek

  1 tablespoon
• Kosher salt

  1 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, then remove from the heat and rest covered for 5 minutes.
2. Whisk 2 tablespoons low-sodium soy sauce, 1 tablespoon neutral cooking oil, 1 tablespoon grated ginger, 1 grated garlic clove, 1 tablespoon brown sugar, 1 teaspoon curry powder, 2 teaspoons sambal oelek, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1/2 teaspoon kosher salt. Coat 1 1/2 pounds chicken thighs in the mixture and marinate for 10 minutes.
3. Pit and finely chop 4 ounces Washington cherries. Mix the 4 ounces chopped cherries with 2 ounces finely diced Walla Walla sweet onion, 1/4 cup chopped cilantro, 1 teaspoon sambal oelek, and 1 tablespoon lime juice; set the cherry sambal aside.
4. Slice 1 pound eggplant lengthwise into 1/2-inch planks, then coat the 1 pound sliced eggplant with 1 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt. Grill for 4 to 5 minutes per side until deeply marked and tender.
5. Grill the marinated 1 1/2 pounds chicken thighs for 7 to 9 minutes per side, moving them to indirect heat for up to 5 minutes if needed, until the thickest pieces reach 165°F; rest for 5 minutes.
6. Fluff the full cooked batch made from 1/2 cup dry jasmine rice and divide it between 2 plates. Add the grilled 1 1/2 pounds chicken thighs and grilled 1 pound eggplant, then spoon the full 4-ounce cherry sambal over the chicken and serve.