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

  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

  3 tablespoons
• Red wine vinegar

  1 tablespoon
• Water

  2 tablespoons
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 1/2 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. Arrange the prepared vegetables around 1.25 pounds chicken thighs, leaving the thighs skin-side up. Rub everything with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon ground coriander, 1 teaspoon smoked paprika and 1/8 teaspoon cayenne pepper; roast for 25 minutes.
3. Quarter 12 ounces tomatoes, add them to the pan, and toss them gently with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast for 12–15 minutes more, until the vegetables are browned and the thickest thigh reaches at least 165°F, preferably 175°F for tenderness.
4. 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 1/4 teaspoon kosher salt into a coarse spoonable sauce.
5. Remove the pan from the oven and rest everything for 5 minutes. Spoon all of the prepared sauce over the rested food.
6. Divide everything from the sheet pan between two plates, scatter with 2 tablespoons chopped cilantro, and serve hot.