Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 pounds $1.29
• Eggplant

  1 medium (about 1 pound) $1.99
• Fresh On the Vine Red Tomatoes by the Bunch

  12 ounces $2.49
• Jumbo Yellow Onion

  4 ounces $0.99
• Organic Cilantro

  6 tablespoons chopped $1.69
• Garlic

  3 cloves $0.79
• Walnut pieces

  1/3 cup
• Olive oil

  4 tablespoons
• Red wine vinegar

  1 tablespoon
• Water

  2 tablespoons
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Morton kosher salt

  3 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan. Cut 1 medium eggplant into 1-inch chunks and slice 4 ounces yellow onion into thick wedges.
2. In a large bowl, coat 1.25 pounds chicken thighs with 1 tablespoon olive oil, 1 teaspoon Morton kosher salt, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika and 1/8 teaspoon cayenne pepper. Transfer the thighs to the pan skin-side up.
3. In the same bowl, thoroughly toss the prepared vegetables with 2 tablespoons olive oil, 1 teaspoon Morton kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground coriander and 1/2 teaspoon smoked paprika. Spread them around the thighs and roast for 25 minutes.
4. Quarter 12 ounces tomatoes and gently toss them with 1 tablespoon olive oil, 1/2 teaspoon Morton kosher salt and 1/4 teaspoon black pepper. Add them to the pan and roast for 12–15 minutes, until the produce is browned and the thickest thigh reaches at least 165°F, preferably 175°F for tenderness.
5. While the pan finishes roasting, finely chop or pulse 1/3 cup walnut pieces, 4 tablespoons chopped cilantro, 3 garlic cloves, 1 tablespoon red wine vinegar, 2 tablespoons water and 1/2 teaspoon Morton kosher salt into a coarse, spoonable sauce.
6. Rest everything for 5 minutes, then divide the contents of the pan between two plates. Spoon all of the prepared sauce on top, scatter with 2 tablespoons chopped cilantro and serve hot.