Mediterranean Chicken Thighs with Garlic, Onions and Eggplant
🌟Main ingredient:Chicken thighs
✨secondary ingredients: garlic and onions
⏱️Cooking time: 240 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 4-8 Dinners
Ingredients
6
chicken
thighs
4
cloves
of
garlic,
minced
1
large
onion,
thinly
sliced
1
medium
eggplant,
diced
2
tablespoons
olive
oil
1
teaspoon
dried
oregano
1
teaspoon
dried
basil
1/2
teaspoon
salt
1/4
teaspoon
black
pepper
1/2
cup
chicken
broth
1/4
cup
chopped
fresh
parsley
Cooked
rice
or
pasta
(side
dish)
Cooking steps
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil.
Add the minced garlic, sliced onion, and diced eggplant. Cook until the vegetables are softened, about 7-8 minutes.
Stir in the dried oregano, dried basil, salt, and black pepper.
Pour in the chicken broth and bring to a simmer.
Place the chicken thighs back into the skillet, submerging them in the vegetable mixture.
Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
Bake for 90 minutes, or until the chicken thighs are cooked through and tender.
Remove from the oven and sprinkle chopped parsley on top.
Serve the Mediterranean chicken thighs with cooked rice or pasta as a side dish.
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