“Jerusalem Grill” Chicken & Eggplant

Yields1 Serving

Middle Eastern spices give this easy dinner lots of flavor!

1 tsp cumin

1 tsp turmeric

1 tsp garlic powder

1 tsp sweet paprika

1 tsp smoked paprika

½ tsp cinnamon

1 tbsp kosher salt

6 tbsp light olive oil

2 large eggplants, cut in cubes

2 lbs chicken breast, cut in cubes

Homemade tchina or tahini:

2 tbsp plain tahini paste

¼ cup water

1 tsp lemon juice

1 clove garlic, crushed

1 tbsp fresh parsley, checked and chopped or 1 cube frozen parsley

½ tsp kosher salt

½ tsp cumin

Preheat oven to 350 degrees F.

Line a sheet pan with foil and drizzle or
spray pan with oil.

In a small bowl stir together all the spices and salt.

Place the eggplant cubes in a large bowl. Add 2-3 tablespoons
oil and half the spice mixture. Toss well to combine and coat the eggplant.

Place the cubes on the prepared pan and roast for 20 Minutes- 25 Minutes or until the eggplant begins to soften.

Place the chicken pieces in the same bowl and add another 2-3 tablespoons
oil and the remaining spice mix. Toss well to coat.

Once the eggplant is softened, add the chicken pieces to the sheet pan and toss to combine.

Return to the oven and roast 10 Minutes- 12 Minutes longer or just until the chicken is no longer pink.

Prepare the tchina by placing all ingredients in a container. Seal tightly and shake well to combine. Add salt if needed.

Remove chicken and eggplant from oven. Divide among 4 plates, drizzle with tchina. Serve with Israeli Salad.

Prep 30 minutes
Serves 4-6

Nutrition Facts

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Serving size