The day I made this, I came home from the store with the chicken thighs, with a salad in mind. I had some fresh Turkish figs in the refrigerator, a seriously creamy blue cheese, and lots of salad greens. Then I ended up back at the shopping center because I needed to get new visa photos taken. The photographer said they’d be ready in 15 minutes, so I wandered through the supermarket once more.
The bulk spices caught my eye – and my nose – and there on the spot, my whole plan changed. Oh, I’d still do a salad, but it would be a warm one, with za’atar spiced chicken and herbs. Maybe some eggplant? Yes, definitely eggplant. But what sort of dressing then? Pomegranate molasses! Ooooh, I couldn’t wait to get home to make it.
I collected my visa photos – As I told the lady, I looked like a criminal; I hope they renew my resident visa! – and I hurried home.
Roast Za’atar Chicken and Eggplant Salad
This recipe was very much a flying-by-the-seat-of-my-pants affair. But fortunately, I wrote it all down and took photos, so I can share with you. It is sooooo delectable. I sent the recipe to my friend, Carolyne, in England so she could make it this weekend. She and her husband enjoyed it as well. I hope you all love it as much as we did.Ingredients
For the warm salad:
2.2 lbs or 1kg chicken thighs*
Freshly ground black pepper
Sea salt
3 tablespoons Lebanese za’atar
4-6 tablespoons olive oil, divided
2 medium eggplant (400g)
small bunch flat leaf parsley, hard stems removed
small bunch cilantro (fresh coriander)
For the dressing:
1/4 cup or 60ml pomegranate molasses (buy the best quality you can find, preferably, no sugar added - or make your own!)
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon za’atar
Optional: fresh red chili pepper, minced, for garnish - or sprinkle on a few pomegranate arils - those would be lovely too.
*Note: our chicken thighs are small compared to the ones I can buy back in the US so I count on at least 2 thighs per person.
Method
Warm the molasses in the microwave in a clean jar. Add the other ingredients and shake well. Leave to cool before pouring over salad.
Tip: If you don’t use your pomegranate molasses very often it’s a good idea to keep it in the refrigerator. Sometimes the natural sugars crystalize. If this happens to yours, measure the molasses into a microwave proof bowl or jar and give it a few zaps until it is warm enough to melt the sugar crystals. Allow to cool slightly before adding the garlic, oil and za'atar to make the dressing.
Set the oven to preheat at 400°F or 200°C.
Trim the excess fat off of your chicken thighs and discard. Season the bottom (non-skin side) with a good sprinkle of black pepper, salt and almost half of the za’atar.
Drizzle two tablespoons of olive oil in your baking pan – use an iron skillet if you have one.
Arrange the chicken thighs skin side up in the pan. Season with a good sprinkle of black pepper, salt and the balance of the za’atar. Drizzle 2 tablespoons of olive oil on top of the seasoned thighs.
Roast for about 30 minutes in your preheated oven. (If you have larger chicken thighs, they may need an additional 10 minutes in the oven. You want to reach an internal temperature of 180°F or 83°C.) Baste with the chicken juices halfway though.
Meanwhile, trim the stem off of your eggplant and cut them in fat sticks. Sprinkle with fine sea salt and set aside in a colander to drain.
Remove the chicken from the baking pan or skillet, transfer it to a plate and cover with foil.
Dry the eggplant with a teacloth and fry the pieces in the chicken drippings in the same iron skillet on the stove. Add more olive oil if necessary. You may have to do this in two batches so as not to crowd the pan.
To assemble the warm salad, scatter your parsley and cilantro on a large serving dish. Add the chicken thighs and golden eggplant. Optional: Mince a red chili pepper and sprinkle over the top. Drizzle with the dressing to serve.
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