/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2017__08__2017-09-04-CaponataChicken-8-436d5191c4664b04a5dcb0961993b392.jpg)
Sheet Pan Chicken with Roasted Eggplant Caponata Recipe
Ingredients (22)
- For the roasted eggplant caponata:
- 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes
- 1/2 tablespoon salt
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon honey or sugar
- 1 pint mixed cherry tomatoes, halved
- 2 celery stalks, finely diced
- 1/2 cup sliced green olives
- 2 tablespoons capers
- 1/4 cup parsley, finely chopped
- 2 cloves garlic, minced
- 1/4 cup toasted pine nuts
- Additional chopped parsley, to garnish
- For the chicken thighs:
- 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in
- 1 teaspoon salt
- 1/2 tablespoon sweet paprika
- 1/2 teaspoon crushed red pepper (optional)
- 1 teaspoon fennel seed (optional)
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
Directions
Learn how to make this recipe at Simply Recipes