Turkish Thighs for Two

1. 1

   Preheat oven to 450F Arrange chicken in a large baking dish, bone side up.

2. 2

   Scatter eggplant around chicken and sprinkle with salt.

3. 3

   In a small bowl, place chutney, honey and cumin.

4. 4

   Stir, then spread mixture over chicken.

5. 5

   Bake, uncovered, in center of oven until chicken becomes golden and feels springy when pressed, about 30-35 minutes.

6. 6

   Baste chicken every 10 minutes with juices that collect in pan and stir eggplant.

7. 7

   Serve with juices spooned overtop, the a squeeze of lime juice and a dab of yogurt or sour cream with chopped fresh coriander.

* Per serving · 4 servings · Values may vary.

No additional tips available.