Indian Spiced Chicken Thigh Skillet

Étape 1

Preheat the oven to 425ºF. Wash & cut the eggplant into 1 inch pieces.

Étape 2

Wash & cut the tomato into 1 inch pieces.

Étape 3

Wash, peel (optional) & cut the potato into 1 inch pieces.

Étape 4

Peel & thinly slice the yellow onion.

Étape 5

Season the chicken thighs on both sides with salt, pepper, half of the turmeric & half of the cumin.

Étape 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.

Étape 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.

Étape 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.

Étape 9

Meanwhile, wash & chop the mint.

Étape 10

Add the greek yogurt to a small bowl. Top with the mint, a drizzle of olive oil, salt & pepper. Stir & set aside.

Étape 11

Remove the skillet from the oven. Top with the greek yogurt sauce & additional mint. Serve & enjoy!