Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (390°F) and prepare the chicken and eggplant by cutting 2 medium eggplants into 2.5 cm cubes and slicing 500 grams of boneless, skinless chicken thighs into 2.5 cm strips.

2. 2

   In a large bowl, combine the eggplant cubes and chicken strips with 2 tablespoons of olive oil, 2 tablespoons of sumac, 1 teaspoon of dried oregano, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, ensuring all pieces are well coated.

3. 3

   Spread the seasoned chicken and eggplant in a single layer on a large baking sheet and roast for 25 minutes, flipping halfway through, until the chicken is cooked through and the eggplant is tender and lightly caramelized.

4. 4

   While the chicken and eggplant roast, prepare the date-nut crumble by finely chopping 100 grams of pitted Medjool dates and 50 grams of walnuts, then mixing them in a small bowl with 1 tablespoon of olive oil, 3 minced garlic cloves, and 1 tablespoon of lemon juice.

5. 5

   In another small bowl, whisk together 0.25 cup of tahini, 0.5 cup of plain Greek yogurt, 2 tablespoons of water, and 0.25 teaspoon of salt to create a smooth, creamy sauce.

6. 6

   Once the roasted chicken and eggplant are out of the oven, gently toss them with 0.5 thinly sliced red onion and 0.5 cup of roughly chopped fresh mint leaves.

7. 7

   To serve, arrange the chicken and eggplant mixture on a platter, drizzle generously with the tahini-yogurt sauce, and then sprinkle the date-nut crumble evenly over the top.