Careme

Ingredients

• Organic boneless skinless chicken thighs

  12 ounces $7.49
• Eggplant

  1 pound $2.99
• Organic Roma tomatoes

  8 ounces $3.32
• Sweet onion

  1/2 medium $1.43
• Organic garlic

  2 cloves $2.89
• Tricolor pearl couscous

  1/2 cup dry $5.29
• Organic Italian parsley

  2 tablespoons chopped $2.29
• Extra-virgin olive oil

  3 tablespoons
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Tomato paste

  1 tablespoon
• Red wine vinegar

  2 tablespoons
• Honey

  2 teaspoons
• Capers

  1 1/2 tablespoons drained
• Raisins

  2 tablespoons
• Red pepper flakes

  1/4 teaspoon
• Water

  3/4 cup

Instructions

1. Cut 1 pound eggplant into 3/4-inch cubes. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat, add the cubes with 1/4 teaspoon kosher salt, and sauté for 8–10 minutes until golden and tender; transfer to a plate.
2. Pat 12 ounces chicken thighs dry and cut them into 1-inch pieces. Heat 1 tablespoon olive oil in the same skillet, season the pieces with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper, and sauté for 6–8 minutes until browned and cooked to 165°F; transfer to the plate.
3. Dice 1/2 medium sweet onion and mince 2 garlic cloves. Add 1/2 tablespoon olive oil and the diced onion to the skillet and cook for 3 minutes; stir in the minced garlic and 1 tablespoon tomato paste for 30 seconds.
4. Chop 8 ounces Roma tomatoes and add them to the skillet with 2 tablespoons red wine vinegar, 2 teaspoons honey, 1 1/2 tablespoons drained capers, 2 tablespoons raisins, and 1/4 teaspoon red pepper flakes. Simmer for 6 minutes, stirring occasionally, until glossy and lightly thickened.
5. Meanwhile, bring 3/4 cup water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 1/2 cup dry pearl couscous, cover, and cook over low heat for 10–12 minutes. Return the two browned components to the skillet sauce, simmer for 4 minutes, then remove both pans from the heat and rest for 3 minutes.
6. Fluff the cooked grains and divide them between two shallow bowls. Spoon the skillet mixture over the top and finish each serving with 1 tablespoon chopped Italian parsley.