
Easy

Indian Spiced Chicken Thigh Skillet
10 minutesPrep time
38 minutesCook time
736 cal.Per serving
Ingredients for 1

1
Chicken thighs (bone-in, skin on)

1
Yukon Gold Potato

1/4
Eggplant

1/2
Tomato

1/4 cup
Greek Yogurt (plain)

1/4 tsp
Turmeric (ground)

1/4
Yellow onion

1 sprig
Mint (fresh)

1/4 tsp
Cumin (ground)

1/4 tsp
Coriander (ground)
Utensils
Stovetop, Oven, Cast Iron Skillet, Knife
recipe
- Step 1
Preheat the oven to 425ºF. Wash & cut the eggplant into 1 inch pieces. - Step 2
Wash & cut the tomato into 1 inch pieces. - Step 3
Wash, peel (optional) & cut the potato into 1 inch pieces. - Step 4
Peel & thinly slice the yellow onion. - Step 5
Season the chicken thighs on both sides with salt, pepper, half of the turmeric & half of the cumin. - Step 6
Heat a drizzle of olive oil in an oven-safe skillet on medium-high heat. Add the onion, potatoes, eggplant & tomatoes. Add another drizzle of oil. Season with salt & pepper. Stir & cook for 4-5 min or until the veggies begin to slightly soften. - Step 7
Add the coriander, remaining turmeric & remaining cumin. Stir to combine. Make room in the pan for the chicken. Add another drizzle of oil & place the chicken in skin-side down. Cook for 3-4 min to crisp the skin, then flip the chicken. - Step 8
Add a splash of water or chicken broth if you have any (about 1/4 cup per serving), then add the skillet to the oven. Roast at 425ºF for 25-30 min or until the chicken is fully cooked & veggies are tender. - Step 9
Meanwhile, wash & chop the mint. - Step 10
Add the greek yogurt to a small bowl. Top with the mint, a drizzle of olive oil, salt & pepper. Stir & set aside. - Step 11
Remove the skillet from the oven. Top with the greek yogurt sauce & additional mint. Serve & enjoy!