This is a simple one pan meal; chicken thighs, eggplant and bok choy all drizzled with good extra virgin olive oil, sumac and a bit of za’atar. Everything is roasted in the oven making cleanup a breeze. Accompany with some flatbread drizzled with evoo and za’atar or your favorite rice.
• 4-6 chicken thighs (however you prefer them, skinless, boneless, or not)
• 1 large eggplant
• 3 baby bok choy
• ½ cup extra virgin olive oil
• 2 garlic cloves
• 2 T Sumac
• ½ tsp Za’atar
• Salt and black pepper to taste
• White or brown rice to accompany it
1. Turn the oven on to 420F
2. Cut the eggplant in half and then in pieces lengthwise. Arrange them in your pan and drizzle in some of the evoo and sprinkle about 1 ½ tsp of sumac, toss to combine. Do not add salt at this point to prevent them from getting bitter. Roast in the oven for 30 minutes.
3. In the meantime, season the chicken thighs with salt, pepper and the ½ tsp of Za’atar.
4. After 30 minutes, remove from the oven turn over each piece and add the chicken thighs spreading them throughout the pan. Drizzle a bit more olive oil and roast for another 20 minutes.
5. In the meantime, wash the bok choy and cut it in half lengthwise. Sprinkle the pieces with some salt, pepper and the other 1 ½ tsp of sumac remaining.
6. Remove the pan from the oven and arrange the bok choy making sure you place either the chicken or some of the eggplant on top of the leaves to prevent them from burning.
7. Drizzle the last bit of evoo all around it and roast for another 15-20 minutes.
8. In the meantime, you can make the rice or prepare any other accompaniment.
Flatbreads drizzled with evoo and za’atar are also great with this dish!