Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  1 lb $4.49
• Eggplant

  1 medium, about 1 lb $1.99
• Mahatma Gluten-Free Extra Long Grain White Rice

  3/4 cup dry $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  8 oz $1.99
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic® Mint

  1/4 cup loosely packed leaves $2.49
• Olive oil

  3 tablespoons
• Garlic

  2 cloves, minced
• Ground cumin

  1 teaspoon
• Ground turmeric

  3/4 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  1 1/2 teaspoons, plus more for the rice
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan. Rinse the rice; cut the eggplant into 1-inch cubes, slice the onion into wedges, cut the tomatoes into wedges, mince the garlic, chop the mint, and zest and juice the lemon.
2. Whisk the olive oil, garlic, cumin, turmeric, cinnamon, honey, lemon zest, 2 tablespoons lemon juice, salt, and pepper in a measuring cup. Pour half into one bowl for the chicken and the untouched half into a separate large bowl for the vegetables.
3. Coat the chicken in its portion of marinade. Toss the eggplant and onion in the separate bowl with the remaining marinade, then arrange the chicken in the center of the prepared pan and spread the vegetables around it in one layer.
4. Roast for 15 minutes. Meanwhile, combine the rice with 1 1/4 cups water and a generous 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 let stand, covered, for 5 minutes.
5. Turn the eggplant and onion, then add the tomato wedges to the pan. Roast for another 10–12 minutes, until the vegetables are deeply golden and the thickest chicken thigh reaches 165°F.
6. Rest the chicken for 5 minutes. Fluff the rice and fold in half the chopped mint and an extra squeeze of lemon; taste and adjust the seasoning.
7. Divide the mint rice between two plates, add the chicken and roasted vegetables, spoon the flavorful pan juices over everything, and finish with the remaining mint.